This is a digital copy of a book that was preserved for generations on library shelves before it was carefully scanned by Google as part of a project to make the world's books discoverable online.

It has survived long enough for the copyright to expire and the book to enter the public domain. A public domain book is one that was never subject to copyright or whose legal copyright term has expired. Whether a book is in the public domain may vary country to country. Public domain books are our gateways to the past, representing a wealth of history, culture and knowledge that's often difficult to discover.

Marks, notations and other marginalia present in the original volume will appear in this file - a reminder of this book's long journey from the publisher to a library and finally to you.

Usage guidelines

Google is proud to partner with libraries to digitize public domain materials and make them widely accessible. Public domain books belong to the public and we are merely their custodians. Nevertheless, this work is expensive, so in order to keep providing this resource, we have taken steps to prevent abuse by commercial parties, including placing technical restrictions on automated querying.

We also ask that you:

+ Make non-commercial use of the files We designed Google Book Search for use by individuals, and we request that you use these files for personal, non-commercial purposes.

+ Refrain from automated querying Do not send automated queries of any sort to Google's system: If you are conducting research on machine translation, optical character recognition or other areas where access to a large amount of text is helpful, please contact us. We encourage the use of public domain materials for these purposes and may be able to help.

+ Maintain attribution The Google "watermark" you see on each file is essential for informing people about this project and helping them find additional materials through Google Book Search. Please do not remove it.

+ Keep it legal Whatever your use, remember that you are responsible for ensuring that what you are doing is legal. Do not assume that just because we believe a book is in the public domain for users in the United States, that the work is also in the public domain for users in other countries. Whether a book is still in copyright varies from country to country, and we can't offer guidance on whether any specific use of any specific book is allowed. Please do not assume that a book's appearance in Google Book Search means it can be used in any manner anywhere in the world. Copyright infringement liability can be quite severe.

About Google Book Search

Google's mission is to organize the world's information and to make it universally accessible and useful. Google Book Search helps readers discover the world's books while helping authors and publishers reach new audiences. You can search through the full text of this book on the web

at|http : //books . google . com/

►

RADCUFFE COLLEGE UBRABYJ

Syf

WOMEN'S ARCHIVES

Transferred from

HARVARD COLLEGE UBRARY

1960

I

mikLJ'JtM^jki^^r^.un^

/

;fe?» -") • s^^^ V\' c ^i>^- ^r4 )g0^

Cflribi3iiti.l ,ifll

l«4l».

MODERN

DOMEgTie COOKERY,

USEFUL RECEIPT BOOK.

BT

W. A. HSNDERSON. tNLAROtD AND IMPROVID,

D. HUGHSON, M. D.

• mltm

SFEClFlCmmm OF Apf^oteo pateItt heceipts,

EXTRACTED FROM THE

BEOOBDS OF THB PATBNT OFTXOBi ZiOWDOV^ coHMSTfEe OF i«L TVK ifbsT tiivitXAVLi ^RE^AltlTMiri' #cHl

DOMESTIC PURPOSES,

I«aAC TOM?KlliS.

M COKNRILL.

1847.

, ^4j 5- AJ}fVE»TISEMENT.

As there is scarce an individual who is not aware of the camfinrt remlting firom a regular and cleanly meal, it may appear to many labour lost, to write a preface to a work which is designed to teach n» how to prepare snch a repast.

• But, in the dafly progress of life, we may often dis- cover an amiable and accompUshed woman, who pos- sesses a general faiowledge^ with the exception of domestic cod&ery, which, I must be suffered to remark, , is a subjffct of infinitely gceatei^ importaQice' to her than superficial acquirements, whether we consider her as a dau^ter, wife, or mother. Indeed,, she can never be property the mistress of a family, unless she makes herself acquainted with its interior economy.

Exclusive of the necessity of such knowledge, it is surprising, how much such a woman, possessed of it, m*y WKve in the yearly expenditure of hey fipnlly, which, in the present times, is an object of material importance to all persons of moderate incomes, fer whom this book is peeuUarly adapted, combining eco- nomy and .gentility in its receipts and directions.

HARVARD COLLEGE LIBRARV

BEQUEST OF MRS. CHESTER N. GREFN0U6H -^^ , SEPTEMBER 20. 1926

^f/^jt Cmt^pH-e/.

34^/^ ^emot^

em€n'ey.

^Mye/nun^ ^haurun^ 0/ i<e^tij^cmJl

^U^r^n^ ^/*nrj^

GSNEKAI. DiRaOTH»n n>K raft

MANAGEMENT OF A FAMILY.

All persons sbould endeavour to diwhorge tiM dhitiM of the 8f»- tionliiejmay fill, soas toclaimtherespociof tlMiroompoora; and ajSbrd a beneficial example to ihe joiungor hfanciwi ofaodoty : to such as are desirous of respect, this mode of conduet ia « matter of -necessity, the neglect of which no ezcuao can eztemiate.

The accomplishments proper for the female character, are not so serioosly attended to as formerly, when all persona, wkaterer might t>e dieir rank, were studious to render themaehrea uaoM. Yet do- oiestic ocenpationa should never for one nKMDent bo ooglooted, aa auch neglect must produce mis^^ and may, perhapa, ultimately ter- minate in ruin. At no very distant period, ladies loiew but Kttie be- yond their own family concerns ; now, alas 1 theie are few things «f which they know so little. Viewed either way, tlus ia foaoing into extremes, which should be carefully avoided, beeauae elegant ac- quirements may, with some little care, be easily united with useful knowledge, and without which they become ridiculoua. That this may be done, we have numerous exao^ples, even an the most ele* vated ranks of society, in which the znistiesa of a family, possessed of every possible femimne accomplishment, may be frequently seen superintending her family arrangements, mvestigating her aocoonts, instructing her servants, and keeping witbiathe boimds of her hus- band's income ; by such means, reflectipg credit en him, as weU as lierselfl -

If such minute attention to domestic conceraamfleots hofl0ar upon females of elevated rank, at the same time thai it is useftd to them, how much more therefore must it be beneficial U> such as possess contracted incomes, and whocan only aupport aa elegant, nay even a neat appearance, by exertmg the most rigid economy^ and attentive* iy directing their efibrts to the proper management of their domestb affairs. • *

Females should be early taught to prefer the society of thehr homes, to engage themselves in domestic duties, and to avoid every species of idle vanity, to which thousands of them owe their ruin ; and, above ail things, to consider their parents as their best friends, wUo are ij»- lerested only Ih their welfare ; then mdeed we m^it hojffii to see all ,

6 DUIECTIONB FOB

ash should be, and to have daily evidence of real comfort and bftp- piness. Were Uf9¥ft0$ .tiaia.Mibraetod) ik!&y wotdd eoon leain to discriminate between the solid enjoyments of domestic peace, and" the fleeting piiantoms of delusive pleasure.

It is natural to iiaagine, that "wi^x a female manias, she does so from a. ptiaeipai of love. It most surely, therefore, be admitted, that her duties then become still mQTS seriously important, because hei station is more responsible than it previously was. She will then ^ve tp superintend the niSska^ihe man with whose destiny she has Ufllt^d hoc pw&; die d^nnestie part of which falls particulariy within . t)ie 9|4»^SL of her management; and the duties of which she ought aotiyely to execute^ and at the same ^me to support as neat an^ elegant an appeaeaace as is consistent with prudent economy ; with* ou^ which even princ^y fortunes must fail ; in which case, her bus* band will soon discover her merits, and {^ace. a proper value on the treasure. he possesses;

A person who desires to please, will seldom fail to do so. This conviction should of ilsetf be sufiicient to stimulate to the attempt, as domestic knowledge in a female is of more real importance than vain acquirements, not that accomplishments, when properly direct* ed, are incompatible with domestic duties ; on the contrary^ they, become intimately comMned with them, because they add to the rst* ttonal enjoyments of- that home «4iicb should ever be the centre oi attraction^ to the husband, to her children, and others connected with it ; and this is what an ignorant^ ubsocial, and unaccomplished woman, can never vefader it. It is the abuse of things from which alpiM), mischief can originate, not from the temperate use of them.

The donwstic anrangements of ^a &nuly belonging ent,ire}y. to. the female, thetable^ of course, becomes entitled to np small sharp ol^ her attention^in respect to its expenditure, appearance, and genreralt supplies*

Taste and judgment are highly requisite in il^s department, U^- cause the credit of keeping a good ami respectable table depends not (as of old) on die vast quantity of articles with which it is cover-. ei, but the neatnes^, propriety, and cleanliness, in which the whole is. served up, wfaieh ak>ne can confer real credit, on her who directs th^ prepasation*

Dinner parties ar4 very expensive, and certainly fall very heavy on poEsons whose incomes are moderate ; such persons, therefore, i^uld not support a custom productive of unpleasant consequences, by lending it the sanction of their example. But if it is found requi> site occass4»nally to give, dinners, it should be done in a liberal and gonteei miluoer> otherwise it is far better to decline it altogether.

. — ^

DOmBOie KANAOmiENT. T

—y beaceimtodl ibrfewar4ii» iu«P«>n< piiuiii <f yrtniioiM ; mcott* sequence of which» penons who poMonm Meiewle property eve compelled to be as eoNHMueelefl paeeiMo, inonier to eepporl tliet genteel appeenoce neeeneiy §m4km proneliea of comfort/

Yet a certain degree of oeiilioD is reyiiite mjpnmdmg even a ftunilj dianeis as a eaaoal vMtar ■MgranaapeotodDj eater, idMMo cmapaayeaoaotbeaToiM, aftdoveif nialMe bfti eonaequeoce hurt, flIuMild sMobavinter vfaaaeeto d»ep is to^a dianer noteo&> ciaotly good or abuodaatf a toUe ite«M .^Mrefore be fimiebod •ecordiag to4ke iaoorae aad mtkiei kB ummiu i tbae Inmild oel bayea tradegBiaaenHilateAe eipeiriii^i— d wflfmmaot of anoble, Bw a noble of ro3^dtf» A good-fliivdiMMri'of - nMefar tiMra elMiiid ke sufiicieiit, with clean laea «ad.daeMt« aHaadaaee, «il obviate everj difficidty ^ and the OHtrapoeofoBOMBXpeeledviflter will ooca* aioa no additiooal trouUe, and all vnaof MBnaaHflm wi aoeoekit of <b» appeaiaooe 6f tbe dinneri wtt bobMnhed fnrai the bfeaste of the master and mistress, b j wfaidi haittoi^ aad ef^jnaent will of course ensne.

. Tfatsiiiodeofpraddiiig&iid^lonii)Fbo«Mt)sndedtoever}rch8soif soeietjv s^iere eaidi iadividaai should barre ataUe proirided aooording to^fottwie whksb'nuist'pqr Ibr it, and sash aaafffaageniebCwiil meet with the rsspectand approfaatioa<of all oerioasfpersena*

Carving also, tbiwigb seMoai sttsadoiio, meiilS' etteation ; for, withonl a due laiiHrledgo.ofit^- the boaeoia of ' a taUe cannot ^^ fomed widi propriefy^ or asflwti coiaddewibia poim it^also auibes a great diieieciee in the dsilj.bonsaiiptisB i£: a^famify. I therefors recommend my laadsm to stodf :this assM biaaeh af domestic kttowled^D, which caa beattabisd ealfbf constant. practice, as writ^ ^ten instructions can mere^.foartoui the irajr tvhicb psaetice most render perfect, and .without wbibh no pierioacan preside with honour at&eheadofatahle« <. .

Where tiwre amyooag. psmons in a&mily'yt.it weald greatly in^ prove them, were Ibsy madorto take the head of ^e-taMe, under Ibo superinteadenca of their parsi^, >;bf whose sahitary directions they would soon discharge ^duty thBa:thcttWB opeathsm with equal easeand grace, aad learn mose ia ono«ndnth^i practical 'emploi3niientt than they .would in twekd nwaAs* obsorvalioa^ This would also prepare them to discharge their duties ■!» proper SBaaner, wfaca &ey become miirtresses ifaems^es. - For a^ own fiart, lean imi^Bie nothing more disagneable 4an>te> behold a peroon at the hedd of a w^-fmntshed table, f»etidiBg onlyi.ta^iaggle ^md spoil the 1 artaiesof protisioo, by whi^ gnpat wasts n oecasioned» i

9 -.BWDCtMINSirOSl- '

edJo&clBmajr. Mapiier» atfiolalely loaiM die {«iif«ittoa8:(iiQ«ra(vas good) tliqsaficbifoiWiiDeRk

£««7; la^ whokiittaihe idim^aiof fa.»sftra8» of a famBf^ w^^ i am confidant^ iipoD>naatiir8 rapaoliwiy teoaanBcad^ tet miichidob^ pendsoatheiirip^iHKeioi^l^Gaiidae^as £ur/as,i^peota goodma- iHi9cmeot.aBd7do0iaHtia».«caMBij<|''tfae BMMl'IriAuig avantb shooiA dahoi btefiiBattaflM fito^bniinef ^ «9qb}o£ a,Btaipanvtoa3a;akQaextm^Em> sei^aoto. aad[(4tfwadBateLf(fiiihm pMipor tomda, andpceveat tbtit Wftftlei/fittcbi woaldijoikcfenniab ortwift ' Thist ia a> line . of condnct wliickidie.pflBaQnt price ofi owaiy qitiglet jaf .^fa readera. stiM mote im«. p6fatiHQi . >Kaii£raMi^t]avMjaima<liaiiKiw apectiftgJidilJpawflMci<yiaiiaffi iMriif liwniy JB fauplAj^f eren tflpcovio^^ ly unused ito ijby «ftfliaa7iafi4HBbte»oc.^lnfeada wiUt.iire^lj. gitfe her their ad vke^ and aahoi[lr.q»ialKal expaaieaea^ wil& sopa render h«p able, ta astinBate^tba' ifaaatciaadaiaf ifaiiiBagCMneDt, and. also teach ine bav^ to. keep her fiiadi|n{aaipaaiiMm.^g»6eai»lalo.hei; jnoame, aaidt how to iaf^aat • hot mmmefitoitimi gnoleal. advantage* 1^. execula this in a proper maaner, a strict account of the yearly. iaeame sel apart for d»raealbjeq[ida8eBv's^mld;faa.Qai^fitli^.t^eni^'aii^ may i»ot be igaon|ndgh gaeoadeii^: 9n nlhrttf»i?aacQOfli tof/.tiiQ/jdai^. axpeodslaxfi^aliniliijbainaaiiidb^ jragniar iiabitr

of pruaentt . aBowpaiy^ swiA i facfa^obtainady > <ap^i>haak} cthetTftxpeaBes .atf one. ^eekjdwa exaoeditbeir Jtoindb^ iifmilsi bK^^;Biaiit3,apii>y-.ratiBnch- iag OB thaaaiaftteifilllniHiqgaaoiiaaiJ' . i Boffowlii^ipaBBMlnadapaMiifbr theieauppoctand oofflfaBttovbthBalattaHidjacliarQ axe^ioqsiof a falbsr^ much abadep^fada.on'Aaaaii|blMi^i.adMf^.dKMddiahB>iba a:badLiaaM nagv^ «iil'Baoa.aada tfilhat hBchfriumdhasiffooai; tatishooldvaha ttnderslaQd:>hea^4iltia% pso^f^^atfi htilii tta'de ^i^ioo: the fapulg^^ aad perhaps ibrtaap flaay^b^^ujtjaastaly^oapuyijk ■"■- .^

To pmtventrUMia^a^lKoable if the hottseholdiacooaqtSy. a^f'iacix^tr BooK-KBBPSR should be purdiased, a^en the sainaiaid^ila'mlloal^. require, to hftoetedi ^^tvn^a^diecvmmNis q^lwkiaaie peiMtedywith a eohnnn.for, evar]^iiay iiMha jwary'b^virfaifihian^aaB^ihB'exaetJexpea-! dildre is ahaays aaeeiUnad ^or aoy^panod ^niaifeir nmutea^

Biersons who pos^sa thainwaasyskndd fdan^B-.pay^'for every atsticle.iaaready.m&naji, iUeibaaefitotf iihHb>they.wiil'vaiy aaea eK«» perieno^^andtradeameikwiU^ baiaaEBfiil4a aapfd^ii auoh ysb\mk\^ eoseoaien wilb'tfaBi bpsi) of iihflic9ood8i« Xfaey ara also, willing to aelidieHr goods cbeaperXonaioaey th«i/c».oiadity oaDaeqaenllyv by properiy atten<&;ig tOi tl|iajGiioiRiistaiic%. ;a oooflidefabla' aavii^ may be made in.tha coarseaCjik^iaari^. J ipmid aif Q,gecctnniMidia>f-nBai» darstiieye]? taoba^ga their tEadea^popple ark^iti^'aomefa«riinia'ca«Ba

of oflfeQcc^ aa, liller dpding aqum ti<iK»;wilbA!tm4MiiB% tooiMi ders you a yalua];>lo Cj^toiw^t ol^ya jQik Qidioni wilii puootoal atteQtiony and iavariably serves jf^ott- witb.tha best, yeds he can {HTocucey with the view «^ sytiiriiig, ytMC AitiNNr 8iippott» and a recom- mecdation of ius ahoj^ ta your frieiNi*i

On the contrary, those trades«BVip& wbo'give knf cfadK% are oMU gedto charge aproportioml mt^raeli wAaftli^mkaBkib0f eould not carry on their busiiiess s . mA it is lhi« ejiciMMlaiioawhieli'ceiitribotes in no small degree to. i»&f. up Ihff high F*>oe* oftmnsy .aaeessaty of life. You will therefove easily pevQ^VB fillip hfahamgloag credit, you will lose money, respect, and comfort. ^

A person of moderatfi i9C(Mm.Btio«ld makft emytpanAiUe herself, and to do this weU, she shQvM makahfrnNrifaoqusioted wMtbe best articles, and the relative yajlfie of eaohf byivMi-ahia-wM occasion- ally make her. pound g^o as far. as many lass aolive andeapertonccd persons would two. AMhowghi^l do. oot'mikmd faf ihe above to advocate the cause of bargfLip£|,:]wtM'ch« g^neraify ULtha end prove losses ; on the contrary I reoonifoepd wh^^enensaaybe porohaaed to be of the best quality, which, you^ msyir^eoii, will go farthest. Stated rules cannot be fully given, as nnk) foitaae^ and habit$ must determine. many points; hawever, attsntsi^e inspeclion can be no dbgrace,even to the most ele.vated oc wvalthy^ Oae<greatadvairtage resulting from this, close s,tt^ntipn,is, that #9i!vaotafntt soon 'discover diat such a mistress must aotJ>a triflad witt), B»d.wiU consequently respect, fear, and serv§ hier, better, than thay ^theirwiaa would do. * Waste . of eyery descnptipp shontil betcaiHioualf avoided? n^hin^ can be more criminal,. vhfl« w^tr^A^ that^lheve.ara thousands of otit' fellow-creatures su£reniig..g;Qin,wnnt^-.whf)^'by «tha -boanty of- Pro-' vidence, wehav^ the fu|} .enj^y/nani^of <aveiy.g0ad4hlng4i 'WaMe-* fulness, therefore, should nQ.vai:ha tolaralad Wratty^ofithw aecessaner of life. Every respectable i«tfnily, by pvo^er Jitentklof may do much ' good to their poor neighbouit^ witbcHil ig^aryitto themselves, by* properly preparing the oQa| pCthpuriuMisea^ and diatiibntfng it t<y such as are in want; thi^ would ha. affbrdingqi^iieh Mlaal relkf atthe' expense of little more than troubl^ek, -> ,

Regularity should be punctually observed} ifrsA ftmiSee, lis by keeping good hours much time is. gained* 9y hraakiasting'eatiy the*^ servants have a fair, day before thein; and they shbnid, when con^-^ venient, be suffered to retire to rest at an early hour, by whieh meatvs ' they will not bje late on the following ^nioraing;< • ^

This me|hod will aisQ render less, servants necessary: I am sen- * Bible that n^^ny of my fair readers may inaagiire this to be df little ' coaaequance, but I can assure them that they will ultimtttely find^-* No. 1. B

^f/n)t (^me/.

.^/i.M;>

emot^e^.

f

^^nfye'TTun^ dhauncA o/ i^/ruj^ynJ!.

^U'r^/9^ ^^f0/*jr

12 SOTTPS.

you have taken in this first degree of care will be am- ply repaid by the articles you cook being, if properly managed according to the rules here laid down, teotrght , to table in the highest state of perfection.

jLs a necessary prelude to the making of soups and bi-oths, we shall introduce a few general observations ; which we . recommend as deserving the particular notice and attention of -the cook. -

When you make any kinds of soups, more especi- ally portable, vermicelli, or brown gravy soup, or, indeed, any other that hath roots or herbs in it, always observe to lay the meat at the bottom of your pan, with a good lump of butter. Cut the herbs and roots small, lay them over the meat, cover it close, and set it over a jilow fire: this will draw all the virtue out of the roots or herbs, turn it to a good gravy, and give ,the soup a different flavour from what it would have on putting the water in at first. As soon as you find the gravy is nearly dried up, then fill the saucepan with water, and when it begins to boil skim off the fat, and pursue the directions given fi^r the squji intended to be made. In making peas soup observe, that if they sure old, you must use soft water; but if green, hard or spring water, as it will greatly contribute to the preservation of their colour, One principal thing to be observed in makii^ all kinds of soup is, that no one ingredient is more powei^ul in the taste than an- otiier, but that all are as nearly as possible equal, and that the soup be relisheid in proportion to the purpose for which it is designed.

Vermicelli Soup.

Take a knuckle 6( veal and a scrag of mutton, Gxyvgi each of which cut the flesh into small pieces about tl# size of walnuts, and mix th^n. together, with five w six thin slices of lean ham. Put into the bottom (^ your pan about foui; ounces of butter, and then yotfr meat; to wiiich add three or four blades of mace, two or three carrots, two parsnips, two large onions, -^SSr • a elove stuck on both «ides of each, eat m four or H^'

suvra. 13

heads of celery washed dean, a hunch dfpweet herbs, eight or ten morels, and an anehovy. When yont articles>re thus prepared and mixed together in the pan, cover it very ckwe, and set it over a slow fire, without any water, till the gravy is drawn ont of the meat. When this is done, pour it out into a pot or large basin; then let the meat brown, (taking care that it does not bum,) and pot into the saucepan four quarts of wat^. Let the whole boil gently till it is wasted to three {unts, then strain it, and mix with it the first gravy drawn fit>m the meat. Set it on the fire, and add two ounces of vermicelli, a nice head of celery cut small, chyan pepper and salt to your taste, and let the whole boil about six minutes. Lay a small French toil in the soup dish> pour the soup upon it, strew some of the vermiceUi on the surface, and then ser\e it to table.

VermiceUi Soup White. Wash your vermicelli in boiling water, and leave it to drain on a sieve that it may not lump : boil it with some good gravy soup ; and the moment before serving it upv put in a cullis a-la^reine, or the yolks of sOme eggs beat up witii cream or milk. It must fiot boil afta the eggs are in, or else it will curdle.

Soup a-la-Reine. Take a knuckle of veal, and tliree or four pounds of lean beef, to which put in six quarts of water, with a little salt. When it boils take off the scum quite clean, then put in six large onions, two carrots, a head- or two of celery, a parsnip, one leek, and a little thyme. ^Let the whole stew together till the meat is quite boiled down, then strain it through a hair sieve, and after it has stood about half an hour, skim it well, and dear it off gently firom the settlings into a clean pan.. Boil half a pint of cream, and pour it on the crumb of a smi£ loat till the whole is soaked in. Take half a pound of almonds, blanch and beat them ds fine as possible, putting in now and then a little cream topre- ' vent th^n firom oiling. Then take the yolks / or six

hard €f|g9> btot them with a k>lif soaked M the cifeatii, and mix t^e whole tc^tfaer. Put yow broth in again into the sauGepan, and when hot pour it to'^your al- monds* Strain it through a fine hair sieve, rubbing it with a spoon till all the virtue and flavour are extracted. Put the whole into the saucepan^ adding a little more cream to make it white. Set it over the fire, keep stirring it till it boils» and skks off th^ fi*otii as it rise». In the me^time soak the tops of ttrd Frendi rolls in melted butter in a ^w-pan tiH they Ate m^, btrt not brown ; then take them out of the butter, and lay them in a plate befwe the fire. After remaiakig there a short time put them at the boktoto of the tureen, pouring to them a »^ quantity of the soupw Wten your soup has been thoroughly skimmed fit>i]^ firotfr, and is just ready to boil, then take it off, pour it into the tureen, and serve it hot to table. In making this soup, par- ticular care must be taken &at no fat be on the surface of the broth at the time it is poured upon the almonds, otherwisjB the whole will be spoiled.

Soup Cressy.

GtJT a pound of tean ham into smiD bit*, and put at Hie bottotti of a stew-pah, With a FVendh roll cut in slices, and laid 6ri the foji. Take tWo doz^n heads of celery cut small, six onions, two turnips, one carrot, six cloves, four blades of mace, and two bunches of water cresSfes!. Put them all in a stew-pan, with a pint of good broth. Cover them close, and let them sweat gently for about twenty minutes^ after which fill it up with veal broth, and stew it four hours. When this is done, strain it through a fine sieve or cloth, and put k again into the saucepan, seasoning it with salt and a little chyan pepper. As soon ap it is simmered np, pour it into the tureen, putting in some Frenqh roll toasted hard.^ ^

i^ransparfint.Soup. \^ .

Cut off the meat fi?om a leg of veal as ofeah.aiyou c^ .af]|;er which break the bone in small {jdeces. Put the.iiiieat into a lasge jug» with the bones at top, and

SOUPS. 15

add to it a boncl) of i^weet herbs, a quarter of an ounce of mace, half a pound of blanched ahnonds, and pour in four quarts of boiling water. Set it over a slow fire, close covered, and let it stand all night The next day take it out of the jug, put it into a clean saucepan, and let it boil slowly tiU it is reduced to two quarts. During the time it boils be particularly careful to take off all die scum and fat. Strain it into a large bowl, and when you think the Ineat is perfectly settled at the bottom, so that no sediment can intermix with the soup, put it into a clean saucepan, and intermix it with three or four ounces of boiled rice, or two ounces of vermicelli, which yon like best When it has boiled about a quarter of an hour, pour it into the tureen, and serve it to table.

Mmond Soup. Take a quart of almonds, and beat them in a marble mortar^ with the yolks of six hard eggs; till Ihey be^ come a fine paste. Mix them hy d^ees with two quarts of new milk, a quart of cream, and a quarter of a pound of double refined sugar, beat fine, and stir the whole well together. When it is ^operly mixed, set it over a slow fire^ and keep it stirring quick till you find it of a good thickness : then take it off, pour it into yom' dish, and serve it up. The principal care to be observed in making this ^oup is to prevent its curdling, which can only be done by keeping it constantly stirn ring till it boils,

S&up Somfe, or Gravy Soup. Take a pound and a half of lean ham cut in slices, and put them in the bofttom of the stew-pan, with about two ounces of butter under them. Over the ham, put three ounces of leau beef, and over the beef the same quantity of^veai. Put in six onions cut in slices, two carrots, and two turnips sliced, two heads of celery, a bunch df sweet herbs, six cloven, and twp blades of mace. Let there be a little water at the. bottom, and when you have gently drawn it till it* sticks, put in a {gallon of boiling water.. Let it stew J

16 SOUPS.

gently for two hours ; season with salt and chyan pep- p^, and strain it clear off. Having ready a carrot cut in thin pieces about two inches in length, a turnip, two heads of leeks, two of celery, two of endive cut across, two cabbage lettuces cut in the same manna:, with a little sorrel and chervil. Put these into a stew^-pan, and sweat them over the fire for about fifteen minutes ; then put them into your soup. Set the whole over the fire, and let it boil gently about a quarter of an hour ; then pour it into your tureen, with the crust of a French roll on the top, and send it to table.

Soup and Bouitle.

Take about five pounds of brisket of beef, roll.it up as tight as you can, and fasten it vrith a piece of tape. Put it into the stew-pau/ with four pounds of the leg of mutton piece of beef, and about two gallons of water. When it boils, take off the scum quite clean, and put in one large onion, two or three carrots, two turnips, a leek, two heads of celery, six or seven cloves, and some whole pepper. Stew the whole very gently, close covered, for sik or seven hours. About an hour be- fore dinner strain the soup quite clear fi-om the meaL Have ready boiled carrots cut into small pieces with a carrot cutter, turnips cut in balls, spinach, a little chervil and sorrel, two heads of endive, and one or two of celery cut into pieces. Put these into a tureen^ ^vith a French roll dried after the crumb is taken out- Pour the soup to these boiling hot, and add a little salt and chyan pepper. Take the tape fi-om the beef, or bouille, and place it in a dish by itself, with mashed turnips and sliced carrots, each in a separate small dish, and in this manner serve up the whole.

Ox Cheek Soup.

Break the bones of the cheek, and after havmg washed it thoroughly clean, ^put it into a large stew* pan, wdth about twWsunces of butter at the bottom, and lay the fleshy side of the cheek downwards. Add to it about half a pound of lean ham, cut in slices.

: OL'PS. 17

Pat in fimr heads of celery cut small, three huge aniaiui» two carrots, one parsnip sliced, and three blades of mace. Set it over a moderate fire for about a quarter of an hour, when the virtues of the roots will be exti'acted; after which put to it four quarts of water, and let it simmer gently till it is reduced to two. If you mean to use it as soup only, strain it clear off, and put in the white part of a head of celery cut in small pieces, with a little browning to make it a fine colour. Scald two ouncfs of vermicelli, and put into the soup, then let it boil for about ten minutes, and pour it into your tureen, with the crust of a French roll, and serve it up. If it is to be used as a stew, take up the cheek as whole as possible, and have ready a boiled turnip and carrot cut in square pieces, a slice of bread toasted, and cut in small dices, put in a little chyan pepper, strain the soup tliroi^h a hair sieve upon the whole, and carry it to table.

Macaroni Soup.

Mix together three quarts of strong broth with one of gravy. Take half a pound of small pipe macaroni, and boU it in tiuree quarts of water, with a little butter in it, till it is tender, after which strain it through a sieve. Cut it in pieces of about two inches in length, and put it into your soup» and boil it up for about ten minutes. Send it to table in a tureen, with the crust of a French roll toasted.

Caipa Head Soup.

Wash the head as clean as possible, which you will the more easily do by strewing a little salt on it to take out the slime. After it is thoroughly cleansed, put it into your stew-pan, with a proper quantity of water, and throw in a bun^ of sweet herbs, an onion stuck with cloves, five or six blades of mace, and some pearl Iworley. When it has'stewed till it is tender, put in some stewed celery. Season it with pepper, pour the soup into your dish, place ttfi^ead in the middle, and serve it to table.

No. 1. i>

16

SOUPS.

Peas Soup in the Common Way. ' PtTT a quart of ^lit peas into four quarts of water, with some beef bones, or a little lean bacon- Add one head of celery cut small, with three or four turnips. Let it bgil gently till it is reduced to two quarts, and then work it through a fine sieve with a wooden spoon- Mix a little flour and water well together, and boil them in the soup. Add another head of celery, with chyan pepper and salt to your taste. Cut a slice of bread in dice, fry them a light brown, and ptit them into your dish; after which pour in the soup, and serve it up.

White Peas^ Soup. Take four or five pounds of lean beef, and put it into six quarts of water with a little salt. When it boils skim it clean, and put in two carrots, threfe whole onions, a httle thyme, arid two heads of celery. When you have done this, . put in three quarts of peas, and boil them with the meat till the latter is quite tender : then strain the soup through a hair sieve, at the same time rubbing the pulp of the peas so as to extract all their virtue. Spht three coss lettuces into four quarters each, and cut them about four inches in length, with a little mint shredded small : then put half a pound of butter in a stew-pan that will hold your soup, and put the lettuce and mint into the*butter, with a leek sli^ied very thin. Stew them a quarter of an hour, shaking them about often ; and after adding a little of the soup, stew them a quarter of an how longer : then put in your soup,, and as much thick cream as will make it white : keep stnring it till it boils, firy a French roll in "butter a Uttle crisp, put it in the liottom of the tureen,* pour the soup over, and serve it up.

Oreen Peas Soup, Cut a knuckle of veal into tliin slices, with on6 pound of lean ham. Lay them at the bottom of a soup-pot with the veal uppermost. Then put in six onions cut in slices, with tWo or three turnips, two carrots, three heads of celery cut veiy ^nall, a littler

BOUfS* 19

thyme, fear dores, and four blades of mace. Put a little watar at the bottom» oovw the pot close, and draw it gently, taking particnlar care the meat does not stick to the pot When it is pnqperly drawn, put ia six quarts of boiUng water, and let it stew gendy four hours, skimming it well during the time. Take two quarts of peas, and stew them in some of the liquor till tender ; then strain them off and beat them fine, put the liquor in, and mix them up. Take a tanmiy, or fine clotii, and rub tiiem <lirough till yon have rubbed all. the pulp out, and then put your soup in a clean pot, witb half a pint of spinach juice, and boil it up tor about aquartw of an hour : season with salt and a little pepper* If you think your soup not thick enough, take the crumb of a French roll, and boil it in a little of the soup, beat it in a mortar, and rub it through your tammy, or cloth, then put it into your soup, and boil it up. Pour the soup into the tureen, with half apint of young peas and mint, stewed m fresh butter; then serve it up.

Onion Soup. Takb eight or ten large Spanish onions, andJ[)oil them in milk and water till they become quite sofl, changing your milk and water three times while the onions are boiling. When they are quite soft rub theni through a hair sieve. Cut an old fowl into pieces, and boil it for gravy, with one blade of mace. Then strain it, and having poured the gravy on the pulp of the onions, bofl it gently, vnth the crtunb of a stale penny loaf grateo^ioto half a jmit of cream, and teason it to your tast^ nith saltc and chystn pepper. When you serve it up, grate a crust ot brown l»:ead round the edge of the d^h. It will contribute much to tbe deli- cacy of the flavour, if you add a little, stewed spinach, or a few heads of asparagus.

MUk Soup. Boil a pint of milk with a little salt, and if you please sugar; arrange some sliced blread in a dish, pour^

orer part t£yowt m^ihm^ it» aiid feM{> it hot «po q yo&r store, tejking care that it does noit^nm. When joQ, are ready to s^ve your S0«p, beat up the yolks of five or six egg», And add them to the rest cf the milk. Stir it over the fi]^ tfll it tiii6ke»s, and then take it off :fer fear itshouM 6Utdle«

MiUc iSa^. Another ff^^y* , Taee two quarts of new milk, and put into it tw4) stieks of cinnasnon, two bay leaves^ a small qnaatity . of basket salt, and a little «»kgar« Whife these are heating, blanch tmlf a pqnaad of sweet almonds, and beat them up to a paste in a marble mcNrtar* l|ix somfe milk with them by a little: at a time^ and while ttiey arc heating, grate some lesson-peel with the almbnda, and alittle of the juice ; after which strain it thrdogh a coarse sieve; mix all tc^ethet, and let it boil fap. Cut some slices of French l^ad, arid dry tjajem before the fire; soak them a little inthendlkVlay themat the bottom of the tureen, pout in' the sou^, ?t»d seirvB' ithip'.

MUk Smipf m^ Onions.

Take a dozen of onions, aad set them ovet* a stove

till Ihey are done without being coloured- Then .boil

some mUk, add to it the onionli, and season it with salt

alone. Put some button oniony to scalds' then pass

• them in butter, and when tender add it to the soupi and serve it up. ' • v

Rice Soup. ' Put a pound of rice and a little cinnam^g^into twit^ quarts of ^ater. Cover it clo^, and 'ftjf^ simmet very gently till the rfce is quite tenJler. T^&eout th^ cinnamon, then sw^eeten it to joYir jpaMo^ gtat^ into i* ' half anutmegy and let iC stand lill it is cdd^ ^ett beat tip the yolks cjf three eggs, With half a pint ol

* white wine ; mix them wefl together, and stir them into the rice. Set th^ whole over a slow fire, and keep stirring it all the time, lest it sKonld curdle. When it is of a good <hickneS8, and boik, tiike ittip, and keep tfliiifing it Iffl you pour it into your dish. ;

«#09f. it

Bike Skmpi ^ Fatuge dm Bb. Take 't haendfol of riee, or more, acoordn^ to the qttantity of sotip yon make; wash it well in watm wa- ter, mbbing it in your hands, and let it stand two hours and a half or three hours over a slow fire, with good beef and real gravy: when it is done, season it to your palate, and serve it up.

Scotch Sarley Broth. I'Af E a 1^ of beef cut into pieces, and boil it in thifec gajlpus of water^ with £| sliced carrot and a. crust of bread,. Let it continue boiling till reduced to one half . Then stiain.it off, and put it again into the pot, with half a pouncl of bai'ley^ four or five heads of celery cut small, a bunch of sweet herbs, a large onion, a little parsley cUopped small, aud a few marigolds. When this ha^ been bQ0ed an.hour» put in a large fowt and let it continue, boiling till the broth is (^pite gpod. Sea- son it with salt to your taste^ ..take out the onion and sweet herbs^ and send it to table with the fowl in the middle. The fowl may be used or omitted, according to your own discretioUt as thn hreth will be exceeding

good without M- , . '

instead of a Ipg of beef, some make tWs broth With a sheep's head^vdiich mu^t be ^hopped all to pieces. Others use thick flank of beef, in winch case ^ixT pounds must, be .boiled in slx^ quart^ of water, ,. Put in the barley with the meaty and boil it very gently for an hour, keeping it clear fi-om scum. Then put in the before-mentioned ingrediesats, with tpmips and carrots clean scraped and pared, and cut into small pieces. Boil all together softly till you find the broth very good, and season It to your palate. Then take it up, pour the broth into your dMx or tureen, put tlie beef in the middle, vnth carrots and turnips round the dish, and send it hot to table. This is a very conafortable repast, more particularly in cold and severe weather.

, Soup- Lorrmiiw* / . I Takb a pmibd of aimonds^ MM^oix tbam^ and foeah; Jlieiti in a fine mortar, >wi<b a va*y little >^at^ to IcMp

them fiom ottfig* Then t^e afi the white part of a large roasted fowl, with the yoOss of four poached eggs» and pound all togetiier as fiue as possible. Take three quarts of ^rong veal broth, let it be vary white, and all the fat clean skimmed off. Pour it into a stew-pan with the other ingredients, and mix them well together. Boil them gently over a slow fire, and mince the white part of another fowl very fine. Season it with pepper, salt, nutmeg, and a little beaten mace. Put in a bit of butter about the size of an eggy wi£h a spoonful or two of the soup strained, and set it over the fire to be quite hot. Cut two Ftench rolls into thin slices, anS set them before the fire to crisp. Then take one of the hollow loaves which are made for oysters, and fill it with the 'minced fowl : close the roll as neat as possible, and keep it hot. Strain the soup through a very fine sieve into a clean saucepan, and let it stew till it is of the thickness of cream. Put the crisped bread into the dish or tureen, pour the soup over it, place the roll with the minced meat in the middle, and serve it up.

^ Soup Maigre.

Put half a pound of butter into a deep stew-pan, shake it about, and let it stand till, it has done making a noise ; then throw in six middle-sized onions, peeled and cut small, and shake them about. Take a bunch of celery, clean wkshed and picked, cut it into pieces about half an ipch in length; a largp handful of spinach clean washed and picked, a good lettuce (if it can be got) cut small, and a "bundle of parsley chopped fine. Shake all these well together in the pan for a quarter erf an hour, and then strew in a little flour : stir all together iji\ the stew-pan, alnd put in two quarts of water. Throw in a handfiil of hard dry crust, with 9^mit a quarter of an ounce of ground pepper, and t^i!^ blades of mace beat fine. Stir all together, and let it boil gently for about half an hour : then take it off, beat up the yolks of two e^s, and stir them in with one iifKX)n- liil of vincigar. Pour the whole into a soup dish, and fead it to table. If the season of the year wiU admits

sours. K9

a phii bf green peas bdDed iii the sonp will be a mite« rial addition.

Giblet iSoup. Take four pounds of gravy-beef, two pounds of a scrag of mutton, and two pounds of a scrag of veal. Put these into a saucepan with two gallons of watfer, and let them stew very gently till the broth begins to have a good taste. . Then pour it out, let it stand till it is cold, and skim off all the fat. Take two pair of giblets well scalded and cleaned, put them into the broth, and let them simmer till they are very tender. Take out the giblets, and strain the soup through a cloth. Put a pi^ce of butter rolled in flour into your stew-pan, and make it of a light brown. Have ready, chopped small, some parsley, chives, a little penny-royal, and a small quantity of sweet marjoram. Place the soup over a very slow fire ; ptit in the giblets, fried butter, herbs, a little Madeira wine, some salt, and chyan pepper. Let them simmer till the herbs are tender, and tlien send th^ soup to table with the giblets intermixed.

Hodge Podge. Take a pound of beef, a pound of veal, and a pomid of scrag of mutton. Cut the beef into small pieces, and put the whole into a saucepan, with two quarts of water* Take an ounce of barley, an onion, a small bnndle of sweet herbs, three or four heads of celery washed clean and cut small, a little mace, two or three cloves, and some whole pepper, tied all in a piece of cloth; and throw into the pot with the meat three turnips pared and cut in two, a large carrot scraped ctean and cut in six. pieces, and a small lettucet Cover the pot close, and let it stew very gently for five or six hours ; then take out the spice, sweet herbs, and onion, pom- all into a soup dish, season it with salt, and send it to table.

Ckyiv Heel Soup. Take foor pounds of lean mutton, three of beef, flild tMrO of vekl; cut them across, andpnttli|pni]ito a

pot, with an dd fowl, aad four cnr 6^e diees of Jeaii ham. Let these stew without any liquor over a yery slow fire, but be careful they do not burn to the pot. As soon as you find the meat begins to stick to the bottom, stir it about, and put m some good beef broth clear of aU the fat : then mit in some turnips, carrots, and, celery cut small, a bunch of sweet herbs, and a bay leaf; then add some more clear broth, and let it stew about an hour. While this is doing, take a cotv heel, spUt it, and set it on to boil in some of the same broth. When it is very tender take it off, and set on a stew-pan with some crusts of bread, and some more broth, and let it soak eight or ten minutes. Wheu , the soup is stewed till it tastes rich, lay the crusts 'in a tureen, and the two halves of the cow heel upon them. Then pour in the soup, seasoia it to your palate, and serve it to table.

White Soup. Take a knuckle of veal, a large fowl, and a pound of lean bacon: put these into a saucepan with six quarts of water: add half a pound of rice, two anchovies, a few peppercorns, a bundle of sweet herbs, two or three onions, and three or four heads of celery cut in sUces. Stew them all together, till the soup is as stroi^ as you would have it,' and then strain it through a hair sieve into a clean earthen pan. Let it stand all night, and the next day take off the scum vwy clean, and pour the hquor into a siew-pan. Put in half a pound of sweet ahnonds beat fine, boil it for about a quarts of an hour, and strain it through a lawn sieve. Then out in a pint of cream, vnth the yolk of an egg, stir all together, let it 'boil a few minutes, then pour it into your tureen, -and serve it up.

Gravy Soup. Take a shin of beef, with the bone well chopped, and put it into your saucepan with six quarts of water, a pint of peas, and six onions. Set it over the fire, and let it boil gently till the juices of the meat are drawn opt : then stram the liquor throi^ aaieve^ im)

80UM. £6

ftdd to it a qottrt of stafoog bed bsoth. fSernxm it to ^ your taste with pepper and salt, and put in a little celery and beet leaves ; and when it has boiled till the vegetables are tender, poor it into a tureen, and take it to tabl^.

Spring bvtip. Take a pint of young peas, some chervil, sorrel, young green onions, spring carrots, and turnips, and stew them in some butter till tender ; when done^ add what quanljity of good brown gravy you wish ; season it with pepper, mace, and salt. Let the tumijps and carrots be sliced, and be sure take off all the fat that rises upon the soup. .

.Hare Soup.

Cut a large hare into pieces, and put it into an earthen mug, with three blades of mace, two large onions, a little salt, a red-herring, half a dozen large morels, a pint of red wine, and three quarts of water. Bake it three hours in a quick oven, and then strain the liquor into a stew-pan. Have ready boiled fonr ounces of French barley, and put in ; just scald the liver, and rub it through ^a sieve with a wooden spoon ; put it into the soup, set it over the fire, but do not let it boil. Keep it stirring till it is on the brink of boil- ing, and then take it off. Put some crisped bread into

your tureen, and pour the soup into it. This is a

most delicious rich soup, and calculated for large enter- tainments. If any other kind of soup is provided, this should be placed at the bottom of the table.

Partridge Soup. •

Take two large old partridges, skin them, and cut them into pieces, with three or four sUces of ham, a little celery, and three large onions cut in sUces. Fry them in butter till they are brown, but be sure you do not let tbsm bfim. Then put them into a. stew-pan, with tisu-e^ qciaits of bcHling waitca-, a few peppercorns, anda little ^t . Alter it has stewed gently for two bom, stsaiii^i&ittiroilgb 4 sttfYe/pot it again into your

No. 2f D

gterv(^-*pai& with, wme stewed eMery and fried J^i^ad. When it ismearboilii^, pour it into jour tufeen^aiid serve it up hot,

Cray Fish Soup.

Boil an hundred fresh cray fish, as also a fine loT)- ster, and pick the meat clean out of each. Pound •the shells of both in a mortar till they :axt rery fine, mtd boil them in four quarts of water with four pounds of mittton, a pint of green split peas nicely picked and washed, alargetunrip, a carrot, an onion, macfe, cloves, an anchovy, a little thyme, pepper, and salt Stew thrai on a slow fii^e till all the goodness is out of the mutton and shells; then strain it through a sieve, and put in the meat of your cray 6ak and lobster, but let them be cut into very small pieces, with the red coral of {he lobster, if it has. any. Boil it half an hour, and just before you serve it up, add a little butter melted thick and smooth : stir it round wh6n you put it in, and let it simmer very gently about ten minutes. Fry a French roll nice and brown, lay it in the middle of the dish, pour the soup, on it, and serve, it up hot.

Eel Soup. '

Take a pound of eels, which will make a pint of good soup, or any greater weight, in proportion to the quantity of soup you intend to make. To every pound of eels put a quart of water, a crust of bread, two or three blades of mace, a little whole pepper, an onion, and a bunch of sweet herbs. Cover them dose, and let them boil till half the liquor is wasted : then strain ft, and toast some bread ; cut it small, lay the bread in your dish, and pqig: in tb^ ppup. This soup is very bal- samic, and particularly nutritiQu^ to .weak can^titutions*

Oyster Soup. , .

Take a pomidof skaAe, four or five ionnders, and twaeek; ci^t them. i»fto piaees, just eav^r^liem witii water, amd tseflfioiir with mace, an onioa stviek with dm^eSf a head of cd^, two pswdey Mois flikMd, Mine

SOUPS. 21

pepp«r and salt, and a bunch of sweet herbs. Cover tiiem dewn dose, and after they have simniered about an hour and a half, strain the hquor clear eff, and put it into a dean aaneepan. In the mean time take a quant of OQsst^rs, bewded,. and beat than in a mortar with the yoljis^c^ SIX ^(gabeajied hard. Season it with peppe]?,»lt,.andgmtednutm^; and wfa^nttie fiqaor boils put all into it. Let the whole boil till it becomes of the thickness of cream^ then take it off, pour it into your tureen, and serve it to table.

Mutton Br0tk.

Take a neck of mutton about sik pounds, cut it in two, boil the scrag part in a gallon of water, skim it well^ and then put in a small bundle of swjeet herbs, an onion, and a good crust of bread. When the scr£^ has boiled about an hour, put in the other part of the mutton, and about a quarter of an hour before the meat is done, put in a turnip or two^ some dried marigolds, a few cJbdves^ with parsley chopped small, and sea^n it with salt. You may at first put in a quarter of a pound of barley or rice, which both thickens and con- tributes a grateful flavour. Some, like it thickened Avith oatmeal, and some with bread ; and, instead o! sweet herbs and onions, season it with mace : but this is a mere fancy, and determined by the different palates of different people. If you boil turnips, aA sauce to the meat let it be done by themselves,, otherwise the^- vour, by beii^ teo powerful, will injure the broth.

. Beef Broth.

Take a leg of beef with the bone well cracked, wash it thoroughly clean, and put it into your pot with a gallon of water. Scum it well, and put in two or three blades of mace, a small bunch of parsley, and a large crast of bread. Let it boil till the beef and sinews are q^uSfce tender. Cut some toasted bread and put into your tmieen. then lay in the meat, and pom* the soup aU over.

3 ^

28

SOUPS.

Beef Drink. Take a pmind ^d a half of lean beef, cut it into small pieces, and put it into a gallon of water, with the under crast of a penny loaf, and a little salt. Let it boil till it is reduced to two quarts, then strain it off, and it will be very good drink. — Observe, when you first put the meat into the^ water, that it is dear of all skin and fat.

Strong Beef Broth to keep.

Take part of a leg of beef, and the scrag end of a neck of mutton. Break the bones well of each, and put to it als much water as will cover it, with a little salt. When it boils skim it clean, and put to it a large onion stuck with cloves, a bunch of sweet herbs, some pep- per; and a nutmeg quartered. Let these boil till the virtues of the mace are drawn put, then strain the soup through a fine sieve, and keep it for use.

Veal Broth. Stew a knuckle of veal in about agaUon of water, put in two ounces of rice or vermicelli, a little salt, and a^ blade of mace. When the mea^t is thoroughly boiled, and the liquor reduced to about one half, it wifl be very good and fit for use.

Chicken Broth. Skin a large old fowl, cut off the fat, break the fowl to pieces, and jmt it into two quarts of water, with a good crust ofbread, and a blade of mace. Lfet it boil gently five or six hours : then pour off all the li- quor, put a quart more of boiling water to it, and cover it close; let it boil softly till it is good, then strain it off, and season it with a Uttle^salt. In the meantime boil a chicken, and save the liquor ; and when the flesh is eat, take the bones, break them, and put them in the liquor in which you boiled the chicken, with a blade of mace, and a crust of bread. When the juice ef the bones is extracted, strain it off, mix it with the other liquor, and send it to table.

spring Broth. Take a crast of bread, and aboat a quarter of a potuid of fresh batter; pat them into a soap-pot or stew-pan, with a good qaantity of herbs, as bear, sor- rel, chervil, lettaee, leeks, and porslain, all washed clean, and coarsely chopped. Pat to th^ a qaart of water, and let them stew till it is redaced to one half, when it will be fit for ase. ' This is an excellent puri- fier of the blood.

Pltftn Porridge to keep. Take a 1^ and shin of beef, pot them mto eight gallons of water, and boil them till the meat is quite ^ tender. When the broth is strong, strain it off, shake * oat the meat, an4 pat the broth again into the pot. - Slice six penny loaves thin, catting off the tops and bottoms^ pat some of the liqaor to them, cover them over, and let them soak for a qaarter of an hoar : then boil and strain it, and put it into your pot. When the whole has boiled a slM)rt time, put in five pounds of stewed raisins of the sun, and two pounds of prunes. After it has boiled a quarter of an hour, put in five pounds of currant^ idean washed and picked. Let these boil till they swell, and then put in three quaf- ters of an ounce of mace, half an ounce of cloves, and two nutm^s, all beat fine. Before you put these into the pot, mix them with a little cold liqaor, and put them in but a short time before the whole is dooe. Whai you take off the pot, put in three pounds of sug^r, a little salt, a quart of sack, a. quart of claret, and the juice of two or three lemons. If you think {NToper, instead of Inread, you may thicken it with sago. Pour your porridge into earthen pans, and keep it for use.

Mock Turtle Soup.

Scald a calf's head with the skin on, and take off the homy part, which must be cut into pieces about two Tncbtes square. Let these be well washed and cleaned, then dry them in a cfetii, and put them into a stew-pan, viith four quarts c^ water made as foUows :

9D iiouM.

Take six or^even pounds Q£het% a calf 's foot, a shanjc of hsMii, an oaion» two carrots, a torn^, «a head of ce- lery, swaae cloves and whole pe^)er, a 4oBch^f sweet herbs, a little demon-peel, aad a few larufBes. Put these kito eight qusfftsof wiiter, aod let it stew gently tin the broth is rediiced one half; then ^aim it oSy and put it into ttte stew-paaa, with the homy parts oif the eaif *s head. Add some knotted man^nMi, a little savory, thyme, and parsley, all chopped smaU together, with some cloves and tnace pomided, a little chyan pepper, some green onions, a shalot cut fine, a few chopped nmstrooras, and half a pint of Madeira wine. Stew all these together gently ttHthe «oup is reduced to two quarts ; then heat a little broth, mix soraefloar smooth in it, wifli the yolks of two eggs, and keep it stirring over a gentle fire till it is near boiling. Add this to the soup, keeping it stirring as you po«r it in, and let them all stew togettier for anotSier hour. When you take it oflF the fire, sqi^ze in the juice of Tialf a lemon, and half an orange, and throw in some bmled force-meat baHs. Pour tiie whole into your tureen, and serve it up hot to table. This is a ritefe •soup, and to most palates deliriously gratifyii^.

Portoibie Soup.

This soup (whidi is partieulaily ealciflated for the use and convenience of ti'avelers, from its not receiv- ing any injury by time,) mcnrt be made in ilbe following manner. Cut into small pieces three large legs of veal, one of beef, and the lean part of a ham. Put a qiaar- ter of a pound of butter at the bottom of a large cal- dron, then lay in the meat and bones, witfi four ounces of anchovies, and two oi;inces of mace. Ctit off the green leaves of five or six heads of celery, wash the heads quite clean, cut them small, put them in with three large cairots cat thin, cover tbe caldron quite close, and set it over amodeorate fire. When you find the gravy begins to draw, keep taking it up till you have got it all out ; then :pat water in to cover the meai; set it on the fire agaizii and let it boil g^tly for

•ours. 31

fyor bonis; then strain it throng a hair sieve into a cdean pan, till it is reduced to one part oat of three. Strain the gravy you draw fix>m the meat into the pan, and let it toil gently till you find it of a glutinous con- sistence, observing to keep skimming off the fat clean as It rises. You must take particular care, when it is nearly enough, that it does not bum. Season it to your taste with chyan pepper, and pour it on flat earthen dishes a quarter oi an inch thick. Let it stand till the next day, and then cut it out by round tins a little larger than a crown piece. Lay the cakes in dishes, and set them in the sun to dry, to facilitate which turn them often. When the cakes are dry, put them inti> a tin box, with a piece of clean white paper between, e^^ch, and keep them in a dry place. If made in frosty weather, it will be sooner formed in its proper solidity. This soup is not only particularly useful to travellers, but it is also exceeding convenient to be kept in private families; for by putting one of the cakes into a sauc<.»- pan, with, about a pint of Water, and a little salt, a basin of 'good broth may be had in a few minutes. There is also another great convenience in it ; that by boiling a small quanjtitv of water with one of the cakes, it will make an excellent gravy for roast turkeys and fowls.

••

3*

I

CHAPTER n. SOlttJm fJV OEJfEMJlL.

moT. I.

BUTCHER^S MEAT.

AS a necesssoy prdnde to the direjetions given under this head, we shall make a few nece^axy and gencrsU observations. All meat should be boiled as ^pw as possible, but in plenty of water, which will joaakc it rise and look plump. Be careful to keep it cl^iar from scum, and let your pot be close joc)y«:ejl If fQU boil it fast, the outside will be ^^dened before the inside is V arm, and the meat will he disagreeably discoloured. A leg of veil of twelve pounds weight, will take three •'hours and a half boiling; and the slower ^t bpils the whiter and plumper it will be.

With respect to mutton and beef,, if thw are rather under done, they may be ate without £eing either disagreeable or unwholesome; but Iamb, ppiit, And veal, should be thoroughly done, otherwise, they will be obnoxious to the sight, and consequently ungrate- ful to the palate. A leg of pork will take half an hour's more boiling than a leg of veal of the same weight; but in general, when you bdil beef and mut- ton, you may allow as many quarters of an hour as the meat weighs pounds. To put in the meat when the water is cold must be allowed to be the best method, as thereby the middle gets warm before the outside becomes hardened. Three quarters of an hour will boil a leg of lamb four pounds and a half weight. From these general dh-e^tions, it would be unneces- sary to describe the usual mode of boiling the common joints of either mutton or beef. We shaU therefore proceed to those articles which require more particu- lar notice.

BOILIHO HBAT, 4<* 83

haked.

Aftb& haviog ¥Pcfl deamed &e head, parboil one half^ beat up 4;he jolk of an eg|^ and rab \k4xwi the head with a feaftk^ ; th^i atrew over it a aeaaanmi of pepp«r, salt, tiiyne, pand^ chopped annli. Asm. lesaen-ped, grated bv^kl, and a lit& nutmeg; ^ok iHts of batter ov^er % and aaul it to the ov.ai. BoS <fae other lidf\^;tite in « idotht f and pot diem both into a dish. Boil the brains in iapjeoemd^an ohrih, <v^^ a vCTy Ifttle parsley, and aJeaf or two of sage. When they are boiled clK)p them smaiD, and warm them up in a saucepan, with a bit of butter, and a litdepepper and salt. Lay the tongue, boiled and peeled, in the middle of a smafi djish, and the brains round it ; have in anotiier dish, bacon or pickled pork; and in a third, greens and carrots.

Gra$s JLamb.

Wh ATfiVBR the mmiber4if pMnds is that the joint we^^ so mngiy quarters of an how mnst it boil. Wt^n done, s^rve it up with apinach, carrots, cab- bage, or broocdi.

Put your ham into aoopper of cold w^ter^ and when it boSte tafee care that it boils $lowly . A ham of twen- ty poinds weight will take four hours and a half boil- ing; and so in proportion for one of a largeroi^ smaller size. An old and large ham will requn-e sixteen hours soaking in a Jarge tub of soft water ; but a green one does not require any soaking. Be sure, wMIe yoM ham is boiling, to keep the' water clear fiom scum* When you take it up, pull off ttie skin, and rob it all over wWi aDL egg, strew on carumbs-dT bread, baste it with a little butter, and set it to the fire till it is of a light brown.

With respfect to its being an old ham, or a green one, observe the before-mentioned (tireetions. Vpre it round and undenieaith, taking oare no (rusty pa^ i» left. Put it into a pan or peit that will proper^ ^wntain it.

No. 2. E

\

34 BoiLiira

eovepr it witb water, aiid put in a few dcwei^ .thpaei» and laurel leaves. Let it boil on a slow fire about five hours, and thea add a glass of brandy, and a pint of red wine: finish boilii^ in the same manner. Ii itis to be served up hot, take off the skin, and throw it Qver with crumbs thread, a little parsley finely chopped, and a few bits of batter, and give it a good colmir either in the oven, or with a salamander. If it is tabe kept cold, it will be better to let the skin remain, as it wljl be a means of pres^rving.its juices.

Ham a-^la-Braise. Pare your ham round and underneath, taking care no rusty part is left ; cover it well with meat under and overi. with roots and spices, filling it up with water. The gravy that comes firom the ham being excellent for all kinds of brown sauces.

Tongues, If it be a dried toi^e, steep it all ni^ in water; but if it be a pkkled one, only wash it well firom the brine. Let it boil moderately three hwrs. If it is to be eat hot, stick it with cloves, rub it over with the yolk of an egg, strew cnmibled bread over it, and, when d6ne, baste it with butter, and set it before the fire till it becomes c^a light brown. Dish it up wil^L a little brown gravy, or red vnne sauce, and lay dices of cmrant jelly round the dish.

JSeafs Tongue, with Parsley. Bqjl it a quarter of an hour, then take it out, and lard it ; put it in again to boil with any meat you have going on ; when it is done, take the sMn off, cut almost half through the middle lengthwise, that it may open in two parts, without the pieces coming apart, and serve it up with some gravy, pepper, and parsley shred fine. If you wish you may add a dwh ofl^mon-juice.

Leg of Mutton, with Cauliflowers and Spinach. Take a leg of mutton, cut venison fashion, and boil it in a cloth. Boil two fiine cauliflowers in milk and

mmfLJi 4»c. 95

wftter, .poH then into aprigs, and ( ter, pepper, sail;, and a litHe milk : stew .Mtte fpinaeh in a saucepan, aad out to it a quarter ef a pint vt gravy, with a pieoe m bottar, and a little flour. When all is done, put the mutton in the midtfle of tbe QiA^ the spinach round it, and the cauliflower over all. The butter the cauliflower was stewed in must be poured orer it, and it must be made to appear like smooth cream.

Lamh^s Head, Wash the head very dean* take the black part from the eyes, and the gall from tiiie liver. X«ay the head in warm wat^ ; boil the lights, heaurt, and part of the liver. Chop and flour them, and toss them up in a saucepan with some gravy, catchup, and a little pep- per, salt, lemon-juice, and a spoonral of cream. Boil the head very white, lay it in the middle of the dish, and the minc&^mest round it. Plaee the either parts of the liver fried, with some very smaM Uti ^ baoou OH the mince^tneat, asHi tiie brains fited m little cakes ^uodlaidofntherinofthedirii, with some crisped pavs- ley pat between. Pcrar a little melted hotter «ver the head^ and ganush with lemon.

Or you may4pese it thus: Boil the head and pinck tendear, but do not let the liver J)e too much done. Take thft head up, hack it cross and cross with a knife, grate jome nutmeg over it, and lay it in a dkih before a good &:!e. Thengrate some crumbs of bread, some swed^ herbs nibb^, a little lanon-'peel choked fine, a very httle pepper and salt, and baste it with a littio butter ; then throw a little flour over it, and |u^t as it is done do the same, baste and dredge it. Take half the liver, the heart* the lights, and tongue vcl|o|i tliem very small, with about a giU. of gravy or water* First shake some flom* Qverthe meat, and stir it together, then put in the ^avy or water a good piece ei butter rolled in a little iflour, a little pepper ajafd salt, and what runs &mH die h6a4 m the dish. Simmer all together a &w joonirtea.

'36 BOiu««

add half a spoonM of vin^ar ; panr it into yoor disli, lay the head in the middle of the inince**meat> have ready the other half of the live? cut thin with some slices of bacon broiled, and lay ronnd the head. Gar- nish with lemon.

Leg of Lamb boiled y and Loin fried. Cut yoiu* leg from the loin, and boil it three quar- ters of an hour. Cut the loin in handsome steaks, beat them with a cleaver, and fry them a good brown. Then stew them a little in strong gravy. Put your 1^ on the dish, and lay your steaks round it. !roin* on youi* gravy, lay round lumps of staved spinach and crisped parsley on every steak. Send it to table with gooseberry sauce in a boat, and garnish with leinon.

Jl Haunch or Neck of Venison.

As a necessaiy preparation for either of these joints, let it lie* in salt tox a week ; then boil it in a cloth well floured, and allow a quarter of an hour's boiling for every pound it weighs. For sauce, boil some cauli- flowers, pulled into Uttle sprigs^ in some milk and wa- ter, with some fine white cabbage, and turnips cut in dice ; add some beet-root cut into narrow pieces about an inch and a half long, and half an inch thick. After your cabbage is boiled, beat it up in a saucepai;! with a piece of butter and salt. When your meat is done, and laid in the dish, put the cabbage next the cauli- flower, and then the turnips. Place the beet-root here and there, according to your fancy ; and have a little melted butter in a cup, in case it should be wanted. This dish is not only excellent in its quality, but par- ti<mlarly pleasing in its appearance. If any is left, it will eat well the next day, ha^ed 'with gravy and sweet sauce. ,

PicJded Pork.

After washing and scraping it perfectly clean, put it into the pot with thle water cold, and when the rind feels tender, it is enough. The general sauce is greens,* among the variety of which you are to make choice to jcMsr own dkeetioii.

MSAT» 4*^. 37

Fi^s Pettitoes. Boii« tiie feet till tiliey are quite tender, but take up the heart, liver, and li^ts, when they have boiled ten minutes, and ^ed them small. Then take oat the feet and spUt them ; thicken your gravy with flonr and batter, and pcut in jonr mince-meat, a spoonful of white wine, a sUceof lemim, a Uttle salt, and give it a gentle boil. Beat the yolk of an egg ; put to it two spoonsful of cream, and a Uttle grated nutmeg. Then put in the pettitoes, and shake it over the fire till it is qaite hot, but do not let it bcnL Put irippets into the dish, pour over the whole, and garnish with sliced lemon.

SECT. II. BOILING POULTRY.

Turkeys.

A Turkey should not be dressed till three or four days after being killed, as it will otherwise not boil white, neither will it eat tender. When you have plucked it, draw it at the ramp, eat off the legs, put the ends of the thighs into tiie body, and lie them with a staring. Having cut off the head and nedc, grate a pen-, ny loaC chop fine about a score of oysters, sliced a Uttle lemon*peel, and put in a sufficient quantity of salt, pep- per, and nutmeg. Mix these up into a lig^t force- meat, with a quarter of a pound of batter, thi*ee eggs, and a spoonful or two of cream. Stuff the craw of the turkey with one pairt of this composition; the other must be made into balls, and boiled. Wh«i you have sewed up the turkey, and dredged it with flour, put it into a kettle of cold water ; cover it dose, set it over the fij*e, and when the scum begins to rise, take^ it clean off, and then cover the kettle close. If a young one ol a moderate size, let it boil very slowly for half an hoisr ; th^n ts^e off your kettle, and let it stand for some tiiiie' *

39 tf4»lfc^fMF

dose ecrretedf wIm» 4l9 steitoB Being confined, win sofficieatl; da Hi Whmyefa dtt& it t^, pmr a little of your oystear sauce cyrer ii, tor tiie force-meat balls rocuid it^ 9BoA mr^ it lap MiFitiv the rest of flte sance in a boat. Garai9bA}rcifW'di0h wi&llbaiibeFriesaildleinc^ The be«t 9auMft&P aiteiledtdlrkc^ na^, good orster and cetery sanee.. Mai» the oyster saiice thus : Take a pint of oysters^ s^aiiHlK liqiiarfrpm ihem, and beard and wash Hmm in mid wati«. Few the Squor clear off mto a stew-pan, and fmt iA the oystters with a blade of mace, some, biattef rolled wi& floor, and a quarter of a lemon. Wh<m they boil npv pn* in* Iwdf a pint of crfeam, and boil the whole gejitly together. T^dce the lemon and mace out ; squeeze the juice of the lemon into the sauce, and serire it up in your boats or basins. Make the celery sauce thus: Cut the wliite part of the celery 'into pieces about an inch in length, and boil it in some watar HBxHf is tendej* Then take haji a pint of real broth and a blade of mace, and thicken it with a little flour and butter ; add half a pint of cream, and boil them gently together. Put in youi retary, aad- when lb bdii^, ponrthem into your boats

Aft£i» yQuhaTe>drarwi> them, lay them in skimmed milk for two hoos^ snd trass them. When you have properly mogeAf and dbisted them with' flour, cover th^m cipi»e*in coldwmiep, aind fSet them over a sfow iire^ EUving takimoff thescom, dud boiled them slowly five or six miofiles, take them off the fire, and keep them dose cQvarolfer halfan how in itie water, which wilt do themsufficaeiifiy, and make theih plump and wliite. Before yon diA, tiiem, set them on the fire to heat : th^n draiQ^tibMi. and pour over tttem white sauce, which y^u mp9t h4ve made veady in iSie following-manner : .

Takfi tiie headland neckd of the chickens, with a small }M of seirag of veal, or any scraps of mutton you miay b»fre hj. you^ and pat thom into a saucepan, with a 14ade <h; t990 of mace, and a few Miack peppercorns, m unolMry, a: head* of celery, a slice of the end of a

qnarttff witter, cover it ckme^Mdletit toil tlUitis reduced to faalf a pint Thea fitrain it^ and titteken it with a quarter ofa pound of boktv mixed witb floor, andbrilitj&veorfittminatea. Thenpvtintiraifioons- ful of mudiiooraa, and mix tlie jqOsb of two eggs wiUi a t^a-clq> fuU of cmanit and a little nutnieg grated. Pot in your 8aiiee» a«d ke^ shakJog it over the lire till it is near fainling; then poor it into your hoala, and 8c;nre itt^ with yow chiokew.

Powls.

After having drawn your fowls, whidi you must be particularly careful in doing, cutoff the head, neck, and legs. Skewey them with the ends of Uidr Ic^ in tfaeii' bodies, «id lie them round with a string. Singe and dust them well with flour, put them into cold wa- ter, cover the kettle dose, and det it on the fire ; bat take it <^ as soon as the scum begins to rise. Cover them ckise again, and let them boU gently twenty mi- nutes; thmi take thMi off, and the heat of the water will do them sufficiently. Melted butter with pars- ley shred fine is the usual sauce, but you may serve them ^p with the like sauce as before doreeted for chickens. ^

Rabbits or JDucki.

Boil your dock or rabbit in a good deal of water, and wtfen the scum riaes take it dean off. A duck will take about twenty minutes, and a rabbit half an how. Melted bul^^r and pavsley is fi:equently used as sauce for rabbits; but if you prii^ ^nion sance^ which will do for either^ make it tbua: Peel your <»noBS, and throw them totoi water a^ yon peel them ; then eat them into thin slices, boil them in nulk and water, and scum the liquor. About half an hour will bqil Ihem. When th^ aM soffidently Iboiled, put them into II dM sieve to drain; chop them^ and r^ tiiem throc^h ft ccriiender; then put ^m into a souoepai^, and shake a little flow, witii fmo orthree q^iocmsfel of cream, and a good piece of butter. Stew tbem all to|ett«r iBf

they irejUvkii: anel im i kqr^the dnd^' or rabbit in a di^, mi pour tMe' sexiee aOil tmer. If a rubUt, yon must pluck out tlie. jaw-bones, and stick one in each eye, the small end inwards . .

Another sauce for a boiled dudi: may be.made thus : Take a lai^e onion, a handful: of parsley clean washed ^nd picked, ai»l a lettuoei;. cut <the onion small, chop the parsley fine, and put them into a t)uarter of a pint of good gpravy, with a spoonful of lemonTjuice^ and a Uttle pepper and salt. When they have stewed to • gether half an hour, add two spoonsful of red wine. Lay the duck in your dish, and pour the sauce over it.

Pigeons.

.When you draw yow pigei5h^ be careful to take

out the craw as clean as possible. Wash them in ser

veral waiters, and haying cut off the pi^ipn^ ttffn their

legs un4er their wings. I^et them boil very slowly .a.

? garter of an houi;, and they will be sufficiently done. )ish them up, and pour ovei^ them good melted butter; lay round the dish a little brocoli, and serve them up w^ith melted buttei: and. parsley in.bpat^.. They .should be boiled by themse>v^es> and may be eat^n with bacon,, greens, spinach, or asparagus, . ,

Geese. Singe a goose, and ^pur over it a quart of boiling milk.* L^t it continue in this ifailk aM nigHt, then take it out, and -dry it well with a cloth. Cut an onion very smiall with some^age,ptit'*fliem into the goose, sew itrxp at the neck and veiit, and hang it up by the legs tiJl the next day ; then put it into a' pbt bf cold water, c6ver it close, and fet it boil gently for an' hour. Sedrve it tip withonidii^ailcei' '

.. .,';••./ .. , .Partridges. [^ _ .• . .. ;. • < Boiii them quick in ^ good deal of^ water, and fifteen < minutes will be sufficient. .For saace, take a quarter of a pint of cream, and a bit of fi-esh butter about thii : sifise of a. .walnut Stir it one way till it JI3 liieltedt and then pow it ov^ the. birds. •. <

F#«i,«K«( 4rc. ' ill

Pheasants. These most be likewise boiled in plenty of water. If it be a small one, half '^tn honr wiH be somcient, but if a large one, three quarters. For sauce, stew some heads of celery cut very fine, thickened with cream, and a small piece of butter rolled in flour, and season with salt to your palate. When yoiu* bird is done, |K>ur the sauce over it, and garnish the dish with thin slices of lemon.

Sn^fpes or Woodcocks.

Snipes or Woodcocks must be boiled in good strong broth, or beef gravy, which you must make as follows : Cut a pound of lean beef into small pieces, and put it into four quarts of water, with an onion, a bundle of sweet herbs, a blade or two of niace, six cloves, and some whole pciq)er! . Cpver it close, let it boil tin it is half wasted, then strain' it off, and put the gravy into a saucepan, with salt enough to season it Draw the birds clean, but t^^ particular care of the guts. Put Uie birds into the gravy, cover them close, and ten minutes will boil them. In the meantime cut the guts and liver small, then/take a little of the gravy the birds are boiling in, and stew the guts in it with a blade of mace. Take about as much of the crumb of bread as' the inside of a roll, and rub or grate it very smaU into a deistti cloth, then put into a pan with some batter, and icy it till crisp, and of a fine light brown colour; • Wheii your birds are ready, take about half a pint of the liquor they were boiled in, and add to the guts two spoonsful of red wine, and a piece of butter about l^etjize of a walnut, rolled iu; flour. Set them on the fire, and shake your saucepan often, (but by no nieans stir it with a spoon,) till the butter is melted ; then put in the firied crumbs, give the saucepan another shake, take up your birds, lay . them in the dish, and pour your sauce over them Garnish with sliced lemon.

SECT. lit.

»0iLma FISH,

TurboL

Wotw you iMnre iharaagjjjy washed a»d dean^ed yeor fish, rub some aHegar ovey it, whicln will greatly oontribate to its firmness. Put it in your fii^-pl^te with tiie belly upwards, and fasten a cloth tight over it to prevent its breaking. Let it bcnl gently in hard water, with plenty of salt an4 vifkegar, and scum it well, to prevent the skin b(^n|; di^e^ured. Be sure not to put in your M\ i^ the water boil^, and when it is enough, take it up, and ^ain it« Remove the eloth carefully, and slip the fi$h veiry caa:utioQdy on the di^, hr tear of breakiiig it. X#ay over it ojrster- patties, or fiied cgrsters. Put yoiClC lohst^ or gravy sauee into boats, and garmiph w^ msf^d pajc»)ej smi pickles.

Jinofher Wa^ to 4rf^ q^ TwM.

Put i^to.the bottcm^of j^w stew-pea B/mi^ thymic parsley, sweet herbs, a^ anfoniQii dieedv, Tb«n lay in your fish, and strew over it 1^ VOi^^mUtf of tii9 same herbs, wiilx niome Qluves wd. fimeeit b«^ Oo^et the fii^K with a»r e({iial ({iiwitity' ^whiti^ wiq^ mA the bestvinegi^. Strew kik ^ Kttl?i l»y «a|t wflfc wow whole pei^)Qr.. Set th^ nt^w-pw 9v^ a fgsaufi^ fin», and gEftdvially incr^aa^ th^ Irn^ tiUL lA i^^ ^e#^gh,} wh^ dme, take it, off thi^ &€v bot tet^ tl)i» lisfcrraoMiM in thfi Ilqp<^,. tjE you hav^ mf^ yoi^ sauQQ ai^icdl**, l^ws : l^et a. ^u€^^ oven: t^ ft^ witfe aipmnd <^ buttq;^ twa.anchovieQ^^tp bwn^ and washed* t^oi large qMKras&l of capers, ^ so^^ atm^ chives whole» ^ little pepper and salt, 9bme nutpeg: grated, a little ft>ur^ a ^pomfiil of vinegar, steA a little water.r-*]Ceep ^laking it round fi)r soime tkne^ and* thai ppt on^ fis^to make it quite hot. Wh^ b^h ipre done, put &e turbot into a dish, pour some of the sauce over it, and the remainder into a boat Garnish the diih with horw^^radish.

• t

Turbot en M^rigre. Pot into your stew-pan a pint of water, a good bit c^ salt, aome gaflio^ ottioDS, idl sorts of eweet herbe> and cloves; boil the whole half an hour over a slo^ fire Let it setde. Poor' it off dear, and strain it throcigh a sieve ; then ptit in twice as much mOk as brine^ and put the fish in it over a slow fire, letting it ^mmer only. When yoxxr turbot is done, yon may 'serve it with anyone en the following sauces: Ragout of egg bsdls, ragout of' oysters, Or truffles, or mush" room, or a sauce had^^e; ■

Thi9 is. so substantial a fi^ .that . it requires to be well boiled*. ^ A piece jxot very thidc will take half an hour, . j^oU J^orse-radish in«<iheL "^ater.. For sauce, melt sojpae buiter p]iaip» andaqme oth^ with ai^chovy. Gamisb with horses-radish, and sUoed lemon.

To d^es^ a uhoU SaUrUm pt a iarge Company. When this fedmoii'is sciUded acid gutted, takeoff the head bfid tall, btrtthe ^bddy thftjtl^ intd' slices an ineW^atnda half thick','and.*thfbw thehi intealatM pan

^e deej)

'^n,^'hd!lVielie%dmA tail, t)Uf do-ribt^plit^ head, and put in mrAi iM: '^When iHey havfe. boiled ten ihiiitrti*s; ^rtt t|ife*Ti^att!f 'very. 61eaii,\knd '"^^^^ the «cetf: '•WSefi thfef a?fe^lk)fled'^eh6ugh;'tiilce th^^ lay the head and tail m a dish, and the slice's round/ Serve it up with plain .melted hXfWpr and anchovy sauce.

Garnish witti horse-radish, nrixed with the slices. .

^-: . I.- rrr^ii 'iu«?/ null* -^^v.^ '*♦ ' u:. :«•:■■; •' .) ^ • . ,.V Ir.' •»:/» ',.;.C?(^'5.iJtW«a.j; :v ' •- .a !. '.i.^

. T4«R (»tt th^jg^llMilA

Viy ddai^ mbiotc^ itia JiHie sa£k» and a gUsi^of aVe^i gar».^iid la? Qn.you]1fii^h)^at^.(nWiieh ttie^^ater boUs^^ tbiow ill digopd ; bskidifiil of sslt^ with a glassjof; alk^> g8y:;aThfcm jHjtiHitJipfishi atodl|?feitiboilginttyiuilfaii^ hrtur <if ( ifr ' S a ikr^ one; threes qiiartorsA) . Haim itvfi 4*

very earefhOy, iiniligiiy (liii iilfci dfatti off^ uetithdbn qel^Bi;4ft%e/,4iepd^ Hdlngte it

1^^ m*k Ip^f^ Wh^^- Ifaei fixith. bqpiufe tei riacv iJWfK^ WW H'^nmifTiUiyi W ii^tel]^^ cminlks, and cpiiMimf Iwislipjf it: to inake* ifc ftoth wdt IKken i* is fij^^tfi^el^^, 1^aim>,£Ah i*: upland 9araisfti.ifewit& }^mm 9Pt. iOf^^iipeeiv iicnp^dihoraCHtadish^ barberms^ a iNr SWI90 M^ l&i^djaod Iaid< iQcnindi ft^ or ^jied oyfiters;

(^ tb$fh«lipy purtc^ th^kb^^ outoC Id^e ^mce, nbich yoD must make as follows : l^ate ai^90dl(d>flte]v and stick a skewer in the vent c^ the tail to keep oat the water* Throw. intQ tbe water, a btandfiil oT ealt^ , and when ^ 1}oi!$,.put,i}i tbe lobster, wMQh wift be. done fn half aithoQT.^ IF it has «^acwn, jpidk theiaoff, and ponnd litem, ^ery fine in ^ moiliar. Fujt tfaesf into half apoond^ of sood^ pnelteoil butter; thjen take tiie meat out of yaur nibster, broaitit in bits, and put Umi in likerwine,, wilt » ljM(p qpOMll^ qfil^«pn-j^M&ife^lfce samp olC wflAwt a«|pbKq^ia.idii^ of Ifwm, o«e,cr t«ro siloes of I)(Hpae:^;adiKitH ^» ,9Ml<q|)KHtJ^ oi^ beaten mace; «a«iW9^ Jt, to. yonr, tfu^ w;ml fi^ ^Wr pepp^. Boa thf^9MlD<$. uMiwtoie ^^^ *9to wt thi?,^ horse-ra4ii^ and.Ieq(mi»:pqii|rrit if^yomr svBwie-bMt^r and serviQ it up.witii,yqni>fis^-^lf I^^^

procared»^yOT.ni9j^iwk^ ^hrifl»B® ***?

i^ewa^^i ^ityc»csBW(lirgetfp>yk|i4^

yqu may, tji^p addl tft tbg. big^ ti^ ^f^^m.]a^ ^ptr

with, dc^jftf

Put a large quantify of water ii^ your fiab«kettkv which must be of apiK^^^sb^ finr the cod, wititi a ffoaa^bQx^a&ajps^o^yiatQg^ a;liMdKiil^Jsaili/ M^hali^ astkkof^li^rae^Didiiili. IM ttisM^boit togMh» iiMr* a0nia;tiHier «aid^thfiii«pot in tl^eiififehi Yi^ieii^ti; ii>400«». enough (which will be^known bfilwlin|^titie ins^attdi tks look of the fish) liy. it to di^am, patitain m hoi fidi'« p}ste^ ttid then in a wam:disli, witlL tins li^r oofc^tei

torn,* liAdbUa! flQc wtKok-maB: ffBf^ -It tni' vritb rimmp

Suit Cod. Stejs? your salt fi^ in watar aU night, with a glass of YiDegar thrown into it, with which take out the salt ; and make it as mfld as fi^h fish, ThenexA day boi] ity and when it'is enough, separate it in flakes into your £sh. Then pour egg-sauce ov^ it, or parsnips boUed and beat fine with butter and cre£^« As it will soon ^ow cold, send it to table on. 9 water plate.

CMSaumiB.

B<(M]j yooTMunds wieUt-bat faecar^ful they are not done too mu0h» Take them up« amd let th«m stand till ^y are quite ookL Thon make a forcemeat of chop^ ped efTstars, orumlift of biead; a tump of batter, the joHkBO^two ^f^ mitmeg, pepper, and salt, and fill yimr sooods wttii it. SMiefwtiietti in the shape of a tBsAjpff smd kutl then> down each side, as yoo would Hie breast of a turkey. Dust them well with flour, and put than before tiie fire in a tin oven to roast. Baste timn well wifli buttar» anetwlMt enoc^, pour on them qjpsleEHMUctv and gMBoh witb barberries. This is a pretty side-dish fmr a large taUej or'Tery proper in the time cf Lent.

Soles.

Tails a pair* of siAes^ skuL and gut <^em. Then w«riti tiiem tlieraa^y ekan, iMid larliiem m Tin€gar> utai and water, ibrtwo heors^? tbm dry them kt a cloth; pot tiwm into a stew-pan with, a puit of wtiitk wine, a bunch o£ sweet hetUh 9n omcm stuck with six ekwes^ some whole pepper, and a, little salt Cover thMK qmte deee^ aM when eMiig^^ talto them up, li^ them iajmm dttsb, staMB Ifas Bqtaor, astf thieken il ndtbinttw and fknm, Fmt tAe sauce of^, and guimlrwslhf scraped kone-radiih and lemoni ¥6u awf add pmwds, shnrnm^ o»* muscles, tc^ your saue6; aeeordBig to the:: fan^ot those* for whom< youprovM^ This isairerygood method;^ bM to mi&« ai variety; you may dvesii tbeo» M ftUowB e

#6 nmnixa

Take^ tiro or <I^ree pair ofimddKogfsiiedi ^es, iskih, gi^U and wii$b ^miu «priiig veatofi .^^I^bh ;ntt tb^n on a dish, and -pour half a pint of white wine over them, turn them two or three times in it, and then pour it a^t^ay. Cut off the heads and tails oif the soles, arid set oh a stqvf-pan with a little rich fish broth ; put in an onioii cut in pieces, a hunch of sweet herbs, pepper, salt, and* a blade of mace. When these boil, put in thie soles', and 'with th^m half a lemon cut in slices with the peel oni Let them simmer slowly for some time, then take out the sweet herbs, and put in a pint of strong white wine,r and a piece of butter rol- led in flour. Let them all simmer together till the soles are enough. While the fish . are doing, put in half a pint of veal gravy, and a quarter of a pint of essence of h«Mn, let it Ipii a Uttle, then take up the sol^s, and pour this over them, ^erve up sauce as before di- rected, and garniah your disH:^* with sliced lemon and hor^e-radish* , ' r ?^ . . .

':" \'' ' ' ^ ■. " Tro^t. ••, '. '.' ' . . ' '

Boil them in ymtgnxi /wiat(^« and salty wiih« |&ece of hiodse-radish j And! serve them . up with wichovy ^ ^aQC0a$id plain butter. : . >i / . ' i

Pike. ''"■'" ' ■ '' •

When you ha^e. taken out the gills' and guts,'i,nd Ihorqiighly washe^it^flioke aigo6d\£»<Geitae»t.df chop- ped'oy^tf^rs, the; i^iioxifa of ';half ^w penhy 'kiaf, fa iiftle iempp-'peel shredfin^, a rliimpiof.' butter^ i^ of

two 1^1^, $fiiw sjw^i#<^hiicb^flmdseasGm them! 10131^ 4£^e wit^' ^It, ^p^pp^ri a^d^ iQ^m^t.! Mix« all .tibreia WQllit^^h€f»iapd: pal them into^the^belly of.itjiaishj w;b3^ fm|iiwt( l^^il^Wedttp/and^^ ^ti^QBd^ it.^ ^Ijiafd w^tp)^ mHi ti Uttle salt^aildia tea-oip'M of ppjpga]:}p$)^ intdftbelfiifl^-'As laodnas theiwaEtetf^faoils,; {hU49: th^ fish,) (l^iJtiiQt before,}) .and iif ifais oft a Middiing $42e»4tt jfyil(.b^fd0]3ys in! half, an hour. Sebve;ifr«qf»^mtli o^|}^r$swoe/Wffi(bQf^ift; l^aidiig Jr^^ pc^ured' a Mttle.oii l£e fish. Garnish wilix pkddjed barliiiraes... - i. * ^

47

WHBlef you kffl yottr carp» mre ait the blood, and have ready some nice gravy, made of 1)eef and mutton, seasoned with pepper, salt, mace, and onion. Before yon put in yonr teh, strain it off, and boil yonr carp be- £h^ you pot it iilto the gravy. Set it on a dow fire about a quarter of an hour, and tmcken the sanee with a large piece of butter rdled in flour ; or you may make your sauce thus : take the liver of the carp clean fiom the guts, three anchovies, a little parsley, tfiyme, and an on^n. Chop these small together, and take half a pint of Rhenish wine, four spoonsful of vine^u*» and the Mood of the carp. When all these are stewed gently together, put it to the carp, which must first be boiled m wa- ter with a little salt and a pint of wine f but take care not to do it too much afler tne carp is put into the sauce.

MulkU. These must be boiled m salt and water. When they are enou^, pour away part of the water^ andpyjt to the rest a pint of red wine^ aoHie salt and vinegar, two onions sUced, with a bunch of sweet herbs, some nutmeg, beaten mace, and the juke of a lemon. Boil these well togeHier, with two or three anchovies. Then put in the fish, and when they have simmered in it some time, put them into a dish, and strain the sauce over them. You may add shrimp or oyster-sauice according to your discretion*

GtTT and wash them clean,, then dry them m a dotfi, and rub tiiem gently over with vinegar. Lay fhem strait on your fiiSi plate, and* be very cardul in handling them, as they are so tender a fish that they will easily break. When the watarboik, put them into your fish- pan with a little salt, and let than boil gently about a quarter of an hour. When you take them up, drain fcem well, and put the water that rtms firom thcan into a saQoe-TOQ with one kurge spoonAil of eatehupi^ a bliad9 or two of mace, an anehovy, and a aUce of lemon. Ii0l

48 BdlLlllfG

these all boil together ab^tit a quarter of an hour, then strain it thnm^ a hair sieve, and thicken it with Hour , ^nd butter. Put this sauce in one hoeA, and melted biit>- ter and parsley in another. Dish up your fish with their tails in the middle ; and garnish with scraped horse- radish and barberries* -iRJadfiSff el may be served with melted butter and a little fennel, cut fine, mixed with scalded goosebenles ; also with sweet herbs, cut fine, in melted butter, with a little anchovy essence-

Mackarel a4a Bourgeois. Split them open, put pepper, salt, mace, {>arsley, shalots, and bread crumbs, with some buttier 6n them. You may either fry or send tUein to the oven. Serve them up with plain melted butter i

Herrifngs. \ . .,, f.

Scale, gut, and wash them, then dry them tho-" roughly in a cloth, and rub them over with a little salt and vinegar. Skewer then' tails in their jnouths, iind lay them on your fish plate. When therwater boils, put them in, and £tJ)out ten or twelve minutes will do them* After you have taken them up, liet than drain properly^ and then turn their heads into the middle of the dish. Serve them up with jnelted butter and parsley, andgar^ nish with scraped horscrradish;

Flounders; Piaice, and Dahs. As the similarity of these fish is so great,' the me- thod of dressing either must be the Same. Fkst cut off the fins, nick the brown iide under the head, and take Qut the guts. Then, dry thei^ Y^itH^ a eloth, a4^ boil them in salt and water, Serve them up with shrimp^ cockle, or muscle sauce, fmd garnish with red cabbage.

Perch.

Put your fish into the water when it boils, with some salt, an onion cut in sKces, some parsley, and as much milk as will turn the water. When the fish is enough', put it into a soup-dish, and pour a little of the water with the parsley and onions over it. Serve it up with melted butter and par^y in a boat ' ' '* *

After skinning, gutting, and properly washing tbem, cutoflf their heads, Acy them, and twist them roanrd on your fish plate. Boil them in.salt and water, and serve them up with melted butter and parsley. If you only boil them in such a quantity ofViater as will jast cover them, the liquor will be exceeding good, and very benefidal to weak or consumptive constitutions.

Sturgeon.

Whb w you have cleaned your feh properly, prepare as much bqmnr as will boil it in the blowing manner : To two quarts of vwrter put a pint of vinegar, a stick of faotse^radish> two or three bits^of lemon-peel, some whole pepper, a bay-leaf, and aMfiall quantity of salt. Boil your fish iaa this liquor, aiHi when enough (which you will know by* tihie fle^h appearing likely to sepa- rate from tiie bones) take if Qp, and have ready the following smce : M^t a poond of butter, dissolve an anchory in it,put in a blade or two of mace, braise tlie body of a crab in f&e butt^^ a few shrimp^ or cray-fish, a lixtle catchup; and a little Wmon-juice. When it boils, take up the sturgeon, dram- it WeU, lay it in your dish, and serve it up with the sance poured into boats. Garnish with'fiied oysters, ^icedlemon, and scraped horse-radish. .: • ■ '

Tnrdes.

Tfl'fesE kiliftiats not only fftmish the most delicious repast to the epicure, but to kll thosfe who can obtain; so luxurious a gfatiiSication: They are tX various sizes, dnd- that the readei' may be irifi>rmed *how' to dress them, we shall h^re confine purfeelVes to one of about eighty pounds weight. • Thkethe tilrtl6 But bf the wa- ter the night befi>re you intend to dres^ it.. In the morning cut its throat, or the head off, and let' it bleed for some time. Then cut off the fins ; scald, scale, and trim them and the head, and raise the calKpee, which is the belly or tinder shell ; clean it- well, leaving to it as much meat as "you conveniently can. Take from the, back shell all the meat and entrails, except the mon-

Bimir, which is the iat, aind.kK^grein: this mi be baked with the shpll* Wash aU clean with salt and water, aiid cut it into pieces of a moderate size^ Take it from the bones, and put them with the fins and head into a soup-pot, with a gallon of water, some, salt, and two blades of mae«« When it boils, skim it clean^ and put in it a bunch of thyme, parsley, savory, and young onions, and your veal part, exeqpt about one pound and a half, which must be made forcemeat of, ais for Scotch collops, adding a little chyan pepper. When the veal is boiled in the aoi^ abotitan howv take it put, cut it ihto pieces^ irndpi^ to tho'otiwr pe^ The gats, which are considered aa tfaebest pmt^ mati he spUt open, soraped, md nrnde etoan, imd ool into pkoes about two inches long. Scald tmd skin tiie pavoch or maw» and cut it like the other parts; man timm with the guts and other parts» except the lf¥er, and add half a pound c^fir^h butter* a &w iihaloto^ a bmdiiif tibyMet parsley, and a little savory, seasoned with ssdt, white pepper, muce, three or four dkvres beaten, mid ^ little chyan pepper. Stew th^n about lialf aa hour over a g(xxi charcoal fire, and put m hsSS a pint of Maileini wine, with as w^ueh of the Wth 9» will cover it> wtd let it stew till tender, which will take about four or Itve hours. When' it is nemiy ^loi^h, sddm it, thicken it with flour, and some real broth, and make it about the thickness of a fiicasee. Let your forcemeat balls be firied about the siaae of a walnut, aad stewed about half an hour with the rest. If there are any eggs, let them be boiled and ejeaned ; but if mw^ gl&t twelv^or four- teen yolks of hard eggs. Thw put the stew (which is the callipash) into the sheU with the eggs, and either make use of a salamand^^ or put it into the oven to bake* Slash the callipee in several places, put some butter to it, and season it moderately with chyan and white pepp^, salt, beaten maee^ chopped thyme» pars- ley, and young omons. Put a piece on each slash, and some over the whole, and a dust of flour : then bake it in a brisk oven, in a thi or ixoa drippii^-pan. Th^e back shell, which is called the callipa8h5 must be sea*

#!#■. 61

F thecidlijpee, and baked i^ a dripping-pan^ set upright, with fiiiir brick-bats, or any fliing of that kind. An hour and a hidf will bake it, which must be done heSu& the ttew be put ki. The fins, when boiled Tery tender, most be taken ont of the sonp, and pnt into a stew-pan, with some good veal ^ gravy, not high coloured, a little Madeira wine, seasoned and thickened as tke eaUipash, and served in a dish by itself. The lights, heart, and liver, may be done the same way, bat a Kttle higher seasoned ; or the lights and lieait tMf be stewed with the callipash, and taken out before f#» pnt it into the shell, with a little of the aanee, ad^i^ a Mttle nfKH:e seasoning; bnt dish it by itsd£ The reA pitft may be made fricandos, or Scotch oollopa* The Iiv«r tflicHiId never be stewed with the caiiipash, hM dresised by itsdf in any manner yon like ; aaceat yM wparate the lights and heart from the cal- IqpMi, and netvt tk&m tocher in one dish. Be care- iet to strain the soup, and se^e it in a tureen, or large «fama bowk Tlie different dishes may be placed on tile table as Mows : The caDipee at the head, (he cal- tiparii at tii^ bottom, And th^ l^ts, soup, fins, 6zc. in the ^ntfe.-^The fins kept in tfie Hquor will eat well wk#n iKAd.

CmH B&miilimfar aU kinde ttffi^Mk Fish. Put ihto yonr fidi ketSe, wWdi must be according to the sisse 01 yonr fish, some water, a quart of white Wine, a tnt 01 bnt^r, Mit, pepper, a faggot of sweet herbs, some stowed miiofis and carrots: boil your fish hi tt*]B Ifqnor. ft

1*8. '■'.';, ;' /.CHAPTER «L ' t • .. .• - • •

ROASTIJVG JJV QEJfERdL. SECT. 1

BUTCHER'S MEAT.

THE first consideratioa oif tha cook in ro^tsting must be to regulate the strength of her fire in {proportion to ^the article shi^ has to dresa. If it is ai GrnaH or thin joint, the fire must be brisk, that it may be detoe quick ; but if a large one, a substantial fire n1ij3t.be.made, in order that it may. gradually rj^ceiv/e the. .heat, .and by ^stirring oip the fire,, whqn^t l^gim to,b!^ni tip,, and licepin^ the bottom .cle^, the ix^^tf m^;be- ni^^sted as it ought tobe, j^d wifti^mtle ti;<^«J)te^tOtthe.ooek. Xever put salt, on yoiuf p^^^t before you lay it to. the fire^ as it will bp^ptifjxii-atw 99* ti^^g^^Vf- I^ roast- ing .Bee/; if it l)ejaiajJgp!||i^G€^fkewf«,ftt^h£jet of ^^ "ing paperover thle fatj. ^pdji^^t^itjWftUi ff'hite roaMiBg. When it is near enQugfij.iwhijch y/w ^i?iri]ff JflCiOYf by tKe smoke drawing to the fire, take off the pap^,}rtben baste it well and dredge it with flour to make it frothy. J\Iutt(Sti;k ^nd La^iUf^imBk lk%^rm&tJ&A ^th a clear Ijuick iirot Vexil requke^ paft^cToJ^r iC^ire, andjnfttet be d*ne . of a fine fi^t i)rQ!wn colpnr., , Jf .itjisa fillf* or.teinv. pnt paper o^ver the fat, in the sa^emai^ner as yim do.beef; At/irst Ipt it be sqme dfstl^qoe fii(^. tfce &-e^ and^bastii It with butter : but when it is got thoronghly ^ttrni put it nearer, and when neaily done, jdredge it with flour. If a breast, put the caul over it, with the sweet- bread skevi^ered on the back, and, when suflSciehtly done, take off the caul and dredge it with flour. Pork as well as Veal should be well done, otherwise it will nauseate : but mutton and beef, if a little underdone, may be dispensed with; Wild Fowls must be roasts ed with a clear, brisk fire, and when they are frothy, and of a light brown colour, they are enough. Great

ROAaXUCQ MSAT. 68

care must be taken not to orerdo them, as the \om of

gravy will produce a want of the flavour. Tame fowls require more roasting, and must be often basted, in order to keep up a stroog froth, which will make them look well when brought to table. Pigs and Geese must be done with a quick fire, turned quick, and frequently basted. Hares and Rabbits require time and care, otherwise . the body will be done too much, and the ends too little. Jn roasting any article, always allow longer time for it in frosty than in mild weather, and take particular care tbat your spits are thoroughly clean beiore you put on your meat, as nor- thing is more disagreeable than the mark of it left in the flesh.

Having laid before the cook these necessary and gen- neral observations in roasting, w^e shall now proceed to give directions for dressing the respective articles un- der this head ; begiimihg with

Beef.

. The first steps to be taken in roasting Beef we have already noticed in the foreigpiog. observations. ' It re- mains, therefore, only to say, thait the time each joint wDl take doing must be propwtioned to its weight. If a piece of ten pounds, it will take an hour and a half at a good fire. Twenty pounds weight, if a thick piece, will take three hours, but if thin, half an horn* less ; and so on in proportion to th^ weight. When done, tafe it up, ,and put it iqtp yourdish. Serve it with potatoes^ horse-ra4ish, ;^nd pickles for sauce, and garnish the rini of the dish with horsee-radish scraped very fine.

Mutton and Lamb.

Mutton and Lamb must be roasted with a quick clear fire. Baste it as soon as you lay it down, sprinkle on a little salt, and wt^en near done^ dredge it with flour. A leg of mutton of six pounds will take an honr> and a quarter, and one of twelve two hours ; a breast half an hour at a quick fire : a. neck; an hour, and a duonln der much about the sa^e tiqie as a leg. In dress^

M EOASTtKO

ing <9ie Mtt^ tke ehine (which is tiie two loins) and titie saddle (which is the two necks and part of the shoulders «at together) you must raise the skin, and skewer it on, and when near done, take off the skin, and baste it to froth it ttp. Send some good plain gravy up with it.

Haua^ch jof Mutton dressed like Venison.

Take a hind-quarter of fine mutton, stale killed, and cut the leg like a haunch. Lay it in a pan with the back downwards, pour in a bottle of red wine, and let^ the meat soak in it twenty-four hours* Before you spit it, let it be covered with clean paper and paste as you do venison, in order to preserve the fat. Roast it before ^ quick fire, and keep basting with butter mUed with some of the liquor in which it was soaked. When done^ serve it up with some good rich gruvy in one boat, and sweet sauce in another. It will take about three hbur^ roasting.

wJ Fore-quarter of House Lamb.

A small lore-quarter of house-lamb will take an hour and a half roasting ; a leg three quarters of an hour. When it is done, and put into the dish, cut off tKe shoulder, and pepper and salt the ribs. Serve it up with salad, broccoli, potatoes, or mint sauce.

Tongues or Udders,

Paeipoil the iongOB before you put it dovm to ro^ ; stick eight or ten cloves about it, baste it wil3i butter^ and serve it up with some gravy and sweet- meat sauce. An udd» may be roasted soler the same manner. You m^y also lard the tongue nicely, but take care that the fire does not buri) the lardiuj^.

If your &re is good, veal Will take about a quarter of an hour to each pound in roaisting. The fat of the Ipin and fillet must be covered with paper, as we have be- fore d[>sarved. The fillet and Moulder mu^t be stuffed «fith tiie following sii^oury composition : a quarter of a

"(Kiifhd of raet chapped Itae, panAey and sweet herlii 'Chopped, grated bread, and lemon peel ; pepper, salt» and a tittle ntttmeg; and the yolk of an egg. Work these all vh3ll together, and stnflf them into your veal as secure £ls yoti can, that it may not fall out while roasting. The breast must be roasted with the caul oh tin tt is near enough ; ttien take it off, and flour and ba$*e the meat. When you have taken it np, and put itiriU} jovtt dish, pour a little melted batter over it, and serve it up with atiy of the feUowing sauces ; potatoes, In-oGoli, cactimbi^^s Stowed, French beans, peas^ caaM- flowers, celery stewed. Remember in dressing any joint of veal that it is well done, but at the same time let it not be too Much, if it is not done enough it will be too dfegiistfiil to enjoy, and if too much, the jaicm will be lost, and the flesh eat*tasteles^.

Park. [

Pork, like veal, nwst be well done. If it is a loin, . take a sharp peiiknife, and cut the skin across, which will not only make the joint more convenient to carve, but will also mak^ thfe rind or crackling more pleasant to eat. A leg Of potfc rtiost be ^ored in the same man- ner as the loin ; if ndt particularly objected to, stufi* the knuckle part ^ith sage* and onion chopped fine, with pepper and salt; 'or cut a hole under the twist, put the seasoning there, and fasten it with a skewer. Koast it crisp, as it will make the cracklirig, of whicli 'most people ate fond, eat the better. If you want u ^Spring, (^hicW is not very coromon„ though, at the same time, if young, will eat CKceedlng well,) cut off •the shank, or knuckle, j^rinkte sage and ottion over it, roll it round, 'and ti^- it with d string. About two hours will do it ^T^i^^Spare-^rib sboulcl be bafejted with a little bit Of butter^ a very Kfttie dust'of ilotir, and 'Some dried sage shrdd S'mkll; The priticipal sauced fdr 'any kind kyf roast pbrk are; potatoes,' mtistai*d>' and apple sauce/ the* latter of which you must make thus: 'Pare^ core, arid'slice soitie applfes,*and ptit them irtto'a saiVe-pan With a little water*, to prevent their burn- 5*

fag, and tbrem im a bit of tewK»-pe«d. Wheit ^fll!^ are eno^b, take out the pe0l, ij^mm ti^e apfl^ «iil4 add a piece of bdtter irnd a littte mg9st. Wh^ ya«i have worked the Tiiiole togetii^ very fine, set it on the fine till it is qiute hot, tben^KOt ijt into ypxiv hmtm, aii4 senre it np with themeat. If it is ft 1^ of pork, hff9^ a little drawn gravy ready against it is done, and poor it into the dish when yoU serve it np. The, best waf of dressing Pork Oriekin is to roast it, baste it with a httiie batter and sage, and a Utile pepper aad ^U The only article used as sanc^ for this is mustard.

. Sucking Pi^9 Whcn yow pig is properly jn'epared fi^dresnng, tmt into the bc^Uy of it a Uttle sage shredded fine, with uome salt, a tea-spoonfol of Uack pe]^p^% and a= crast of brown bread. Then spit it, sew np the belly, and lay it down to a brisk clew fire, with a pig-plate hung in the middle to prevent the body part being doiie be- fore the ^^tremities. As soon as it is war^, pot a piece of bntter into a doth, and fi'eqnently rob 4hepig with it while roasting. When it becomes of a fine brown, and the steam draws to 4}ie fire, rub it quite dry with a clean cloth, and then with a hit of eojd but- ter, which will help to crisp it. |Iavii^ taken it np, and pat it iirto your dish, cot off ihe head with a shafp"" knife, and take off the cpUs^, the ears, a^d the jaw^ bone. Spht the jaw in two, and when you have cut the pig dcwn the back, which must foe done h^&ce yon draw ont ihe spit, li^ the two sides with ^^back part to each other^ a jaw on each side, and m ear on eacH shoidder, and the eoflar on the isboidder. Hav^ pe»* tjy yonr sauce, vrtiich yon must viake in ibe fellawwg SKUiter : Havii^ chopped the brains» pitf tfarai .in a swQCfmi, w^a^beiHsqpocmfiil ^f white gravy, Hi^gimrf ll^at runs oi}td* the p%, (iv^Ufshyoa must he careral to wve, by plotting a basin or pan in the drijppmg-paa tmder ^ pig as soon as^ gravy b^ins to rxm^) and a smaB piece of anchovy. Add to these half a pound cif butter, and as much flow as wffl thicken the gravy\

liqpoir, jgopd m little mlt, Slmk^ it ov^ tjie fire tiu it 13 qoilbehotf thenppor it into your dish ^ith tibke pig, «jid i^cFeitop. Youm^y likewise boil a few cqrraats, and ^ead them in a tea-saucer^ with a gia^ of currant ^eliy in the middle. . ,

As there may sometimes be a necessity far the cook's killing the pig herself^ it may not be improper to inform ber m thpit f»m hiy^v^ to prof4^ Sltidi th^ pig just f^y^ the hioeiiAt-bonet wid l^t the knife tpuc)iL its heart, oth??»wil9^ it will )^ a loag tim^ 4ying. ji» soon as it is des^ds put lit ifi^ cold wat^ fer ^ tew minutes, and nd> it o^er with ft little fWin bfeat cxeeedii^ fine, or ms^f^ 9S .thftt USf its owik bjood, whicfa "vi^ nearly mfifv^f}^ ib^ ms^ propose* Let it lie i^ a minute in ft pikil fi* seaJdwg waterj th#n take it out, lay it upon a d^n tqd;^, wd strip pff aU the hairs as fast as possible ; biit if tbfey ^9 not pome ^tean off, put it into the hot w^ter iB^gsmf 9fi4whm U^ ia perfect^ clean off, wash it ifk wjBsrm wat^y an4 thpn ia<ni'o or three cold watei^, that, wh^i dressed, it may not |;aste ^the nxpin. Take off the four feet at llie first joints, slit it down the belly, and take oat all the entrsuls. Put the heart, liver, lights, and pettitoes together ; wash the pig well in cold water, and havii^penectly dried it with a doth, hang it up* Whe& you dress it, praceed as before directed.

C(Uf^$ Head.

Whis^ yfw bive thi^ppngfily w^fibed,. an4 cleansed it firoM Hietsl^nprt^ke ou^ -^p bone^, aud fhry it well m ^ dotb^ M ak^ a«99S9i4cf of beaten mm^ p^pper^ miiK WKhmgM aiad ^t^^ sam« baootu ci)|; very miall fii4 9(HZ)egra1i^JiHre^d* SU^ewiimw^lik^lmdf^^ jtiVfPi ^mmg it».a^;tiie it with 1^. W(bilp fpastt iagf ]»«8(e it writk Jvittw, m^ whmiSK^mj kwim F^^ ^ioa^j»iid^ a r}^ ¥^ gri^yi thickeiteii witb b^itt^er friMM floip*, pour it ^v€;r> and sj^pn? it to t^t^pe ^»af lib^ pushsMm wuee, in whi^h 4?9M maJ^e pt a^ i^Dlr few^i : -CleaA w4^ vmBk a q^ait of fr^sh i»uslwKims» jsut them iinto ]»fQes# and put iimm i9^ f' stew-pan.

No. a. 11

^58 Ri5A«*/iNG

with a little salt, a bladfe of 'mace, and KlMl&WSb^. Stew them' ^enfty for half an hour, and then'afld 'a pint of cream, and the yolks of two eggs beaten up fine . keep stirring it tfll it 'boils, then pour it into a l[>6at, and serve it up tnth the head. "This is an exceSent sauce for fowls or turkeys, • '

Han^, or Qamm(m' of ^cm* \

WHiCHETfeit you d^ess of *h<fese, tkkfe off th6 skin •or rind, andlay th^ meat in teke-WOT** Water fort^^ or threc^h0m-s. '^^ Thtett pttt- i* iiitcvfei pati, pdur ovei^ it ia-quart of Cangfl-y trine^ arid let it soak about half ati hour. When you have spitted it, put a isheet of clesfti paper over tjie fat side, pour the Canary, in which it was soaked, into the dripping*pan, and baste the meat with it all the time it is roasting. When it is^ enough, take off the pap^r, and dredge if well With crumbled bread feind paisley shred fine; 'MAke the fire brisk, "anti brown it weU. If you serve it up hot, garttiih With raspings of bread ; hxit if cold fi>rji second cotirse, gaa^- nish with green pandfejr. •

I t.

. • ' . - ... SECT.II; i i.- .; :•:.;?

. ROASTING POWLTaY.r < *

Turkeys.

• When ybiir Ttokey i^jSifoperljr trussed 'ftir dress^ ing, strait Wrththe ibItoWing i^igredients : »Tate fotfr dunces ofltotter, or choppedf^i^r' Sbihe' grated brbad, a little lemon peel,' pafsley; and sweet lj:tobs 'e^bpjied "•together, pepper, salt, atrtd* nutmeg, a little cream, and the yolks of two of thihee eggs; woik these all well to^ ^h6r; and flM'tfeeci^W ti^h tt; ' liet your'fe^^ tttisk, tod Whten yoti J)ut%itoWh^aper the blrea^;'^nB let it* cohtinue on till h€far dbite ;theri take' *t oft; ' dredgl^ it with flour, ahdkeep'bastingit tfllit i* d6ne. If it ife a large tuHteJr, s«-^fe It tip WitJi gravy alotoe, or browi ddciry, or mushtdbih 'sauce. If It Is a toarkdy-piouM;

tMnumv* it

^JittipwJIh ^wryandbnUMaoe^lUUMcr 4f which nuJie thus : Gut the emaby part of a penny loaf into thin slices, put it into a saucepan with cold water, a few pepper corns, a ]ittle salt, and an onion : -boil it till the bread is quite soft, aad then beat it very fine : put it into a quarter of a pound of butter, i\ ith two spoonsful of thick cream, aad when it boils up, pom: it into« basin, or boat, and serve it i^> with the toekej. A middling wmd tutk^ wiU take more than aa hour, a small one three qoarters of an hour, and a very large one an hour anda half In dressiBg these, as well as fowls» always Irt vow fire be olear and brisk*

Fowls.

Whsn your imU are laid to the fire, singe them, then baste them with buttsr^ and dredge ov^ some fiour. When the smoke begins to draw to the fire, baste and dredge them again : let the fire be brisk, and send them to table with a good froth. The pro- per sauces tor roast towls ane, gravy, egg, mushroom, or celery-sauce, the latter of which make thus : Wash and pare a large bunch of pelery very clean, cut it into fhin bits, and boil it gently iji a little water till it is tender : then add a bttle beaten mace, nutmeg, pep- per, jand salt^ and liiicken it with a lai^ piece of but- ter rolled in flour : then give it aboil, and serve it up in a boat. To the water in which ypu boil the celery put a half pint of creaQi, which wjU make it very rich and subs^ntial. This i» m e^ce^ent sauce> Qot only for fowls but also fi>r partridges, or any other game of the san^e kind-'

Chicken$.

Be particularly carefid m drawing your chickens, which done, cut off their daws, and truss them for dressing* I^ut them down to a good fire, and singe, dust, and baste them with butter. When they are Plough, fix>th them, and lay them in your dish. Serve them up with parsley and butter poured over them, and

60 B1>A1STI2I«

^cawy^d inqahniaiKk Mace iabootsu A laige DUdiW will take half an hour^ a small one twenty minutes.

. Green Geese^ .

\Yhbn the goose is properly cleaned, and ready for dressing, put into the |x>dy a large lump of batter, then spit it, and lay it down to a brisk clear fire. Singe it» ^e%eit with flour, and as soon as it begins to receive the heat of the fire, baste it well with butter, which will occasion the flesh to rise, and make it look well. When you think it near enough, dredge it a^n with flour ; .and baste it till the fi*oth rises, and it is of a clear light brown. When done, take it up, and put it into your dish, having ready the following sauce : Melt some butter, and put it into a spoonful of sorrel juice, a little sugar, and a few scalded gooseberries. Pour it into your sauce-boat, and send it up hot with the goose to table. You may like^dse add gravy and apple* sauce, andgarnidi your dish with a crust of bread gra- ted very fine.

*A Stubble Goose

Take two onions, with a few leaves of sage wash- ed clean, and chop them as, fine as possible. . Mix vyitli them a large piece of Gutter, spme salt, and peppe^:^, Put this into the body of .the goose, then tie both ends, and put it down to the fire to roast. Singe and dredge it with flour, and wHenit is thoroughly hot, baste it w}th fresh butter. >jVhen Tie£^:*{ipiie. dredge it ao;ain^ and keep basting it till the fi'oth rises, and the steam •draws to the fire, then take, it up,.andput it into your dish, pour a little boiling hot water over it, atid serve it up with good gravy-sauce in one boat, apple-sauce in another, and mustard.

Ducl^s.

You must prepare them for. .the spit in the same^ manner you .dqr geese, by putting into tlie body s.Qme, sage and onion chopped fine;! with pepper and saifc, When you lay them down, singe, dust, and b^ste tiienj

wkb iHitlor, aad a good firewill roast them in about tw^enty. midates. Before you take them up, dust them -witti flour, and give them another basting with butter to make them froth and Took brown. Your gravy must be made of the gizzard and pinions, with an onion, a tea-spoonful of lemon^pickle, a few grains of pepper, a large blade of maee, and a tea-spoonful of catsup. When they are thoroughly stewed, strain off the grav-y, put some into the dish with the dudes, and the remain- der in a bo^t or basin. Wild ducks must be done in the same manner.

Pigeons. After you have draWn your Pigeons, and taken the craws clean out, wash them in several waters. When you have dried them, roll a good lump of butter in some chopped parsl(^^ and seaso^ it witlv pepper and salt. Put this into your pigeons, then spit, dust with flour, and baste them. When enough,, serve them up with parsley and butter for sauce, and, if in season, garnish youf dish with bunches of asparagus. A good me will roast them in twenty minutes.

.^ ■ ' i • Larks. • 'Take adozeri of Lai*ks, put them-bn a skewer, and' tie both ends of • thte skewer \xi the spit. Dredge and baste them, and ih kbotit ten or twelve minutes they wiH be done. Make ytew saiice ttius : take the (srumb of half a penny loaf, shred it very firle, and put it into a'steW^p^n or fryirig pan, With apiece of butter al>out the size of a walnut. Shake it over a gentle fire till it' is of a light brown, then lay it between your birds on your plate or dish, and pom* a, little melted butter over them. - . . ...

JRabhits. . -

When you have casfed your rabbits, skewer thfeir hea.dsupoi3ith^ir. backs, their fpTJC; legs into their ribs, and tlie hind legs double;. T^e the' crumb, of half a penny loaf, a Kttle parsley, thyme, sweetiniaTJ{)r«m,iand lenion-peel. Shre^all thes^ fine; ii^cJ^si^asot thein ^dtl^ pepper, salt, and nutmeg. ' MifJ^^

6t S#i1gp«nf^

U pfmtiA of butter, ^t this i&to thek 'b^Diesi, sew them up, and dredge and baste them well tvith butter. When done, take ttiem up, chop the Ureirs after boil- ing, afid lAy them in ItBtnps Mnnd the ed;^e of ytW dish. fSette them up with parsley and butter fer flames.

To roast a rabbifr^are taiMbn^ you iikisl kifd it with bacon^ and baste it in the same maimer you do a hai^, direetions for which yo« wfll find in the ne*t section. I( yon lard it, make gravy sauce; if not, white sanc^ will be most proper.

SftCT. ttt

ROASTING OAMia:.

Pheasants and Partridges.

Th£ same* methods are to be taken in dresshig ei-* flier of these birds. When you have spitted and laid them down, dust them with dour, and baste them often with fresh butter, keeping them at a good distance from the fire. About half an hour wiU roast t^em. Make your gravy of a scrag c^, mutton, and put in^ the sauce-pan with it a tea-spoonful of lemon-pickla^ a laife spoonful of patsup, and the simie of brown* ing.^ Strain it, and put a little into the dish wijii Hm birds. Serve them up with the remainder in one ba^

-■ i. * I I ■* I ■ .« .1 -I *. I. ■■ ■ j ■ ■■ .■.. r» ■< ■ n ■>■■■■»

^Aa we sbaU hare frequent dcctsion (O meotiea tbe ArCicle iaovtrn* ING, it will be necessary here to give proper directions how to rnake it — Beat small four ounces of treble refined sugar, and put it info a frying pan with one ounce of butter. — Set it over a clear fire, and mix it well together* When it begins to be firotl^ by the sugar diaeolniig^ hold it higher over the fire, and have ready a pint of ned wine. When the sugar and butter is of a deep brown, pour in a little of tlie win^ and stir it well together ; then add more wine, and keep stirring it all Ihe time. Put in half an ounce of Jamaica pepper, sit cloves, foor sfaalots peeled, two or three blades of maee, three spocmeful cflf catsup, a little salt, a<id a rind of one lemon* Boil 4kem slowly about ten n^inutes, and then pour it into a basin* THien cold, take off tibe ^eti^Vdrycleia&i^dDOtdeittipforvw* - . - " -""

I

na*«iidfapeiid8atteeiiiMiQ|||«ik B]r wayofornammt

4i( Que of tl]^ prioicipal ft^fin of t||# yj^ensMit iu its

T^^^li ^vt^ W^fQ pw^«r from afi othMi* that th^ moat Oliver bf 4n^m^ Vfhm 701 harra qatted tiiepi, tf^ tipus Tq^m4^^ ^flan^fmD^ toast

it BiG# and taowp; tibw lay it w a diUw meter tfaa }^^^ and when j<m p9t tlneai to tha ire, liaata them TKp^ ^liMiUe j^ter, am4l^ tim trailw gpat flktop oa the toa^t Whm they are dop?, put the toaat in a diah, ^nd, lay th# hi^d^ on it. Poor abOQl a quarter of a niat of gi^vy intQ ^ dish, aiaii 9^it over akmp or oha&og^ difih % t¥^ <iNr four mimjtes, «pid tbw take it hot to table. A woodcock wiJX tnke about tweirty imnatea roasting, and a mipe fifb^^oi^

Hares.

When your hare is cased andproperly trussed for dressing, make a stuAng tiius : Tak^ a large slice of bread, and crumble it very ftaot put to it a quarter of a pound of beef mggrrow, or suet^ the ]fk^ quantity of butter, the liver boiled and ^hred fine^ a i^rig or two of Winter sayoryj a bit of lemon-peel^ an anchovy, a little chyaii pepper* and half a nutmeg grated. Mix these well together with a glass of red win^ a^id twp eggs, put it into tb^ belly otthe hare and sew it up. When you have spitted it, and laid it before the fire, put into your dripping-pan a quart of milk, and k^ep basting your hare with it iS& there is little left. When it is n^^rly Aeis^ dredge it with flow, and baste it with but- ter till it is properly frothed. If it is a small hare it will take about an hour and a half; and if a hffge one two hours. When doae, put it into jour dish, and serve it up with plesity of gootf rich gravy, and some cuTrant-jelly warmed In a cup ; or red wine and sugar dpn<9 to ^ fymp thus : Take a pint of red wine, put it intQ n ^uiirter of a pound of sngar, set it over a slow fipe^ iind 1(^ it fiitoiiiier for a quartear of an hour; thea hdae it off, and pour it into your aauce-^boiat or basin. 6 rf

264 ROASMM^IP FI8H.

: .:' • '•*■ ■ • Wenis^afi. '/•^'^ ' ■ • : ;

^ Taks a haitadi of venison, andf when yon have spitted it, rub some buttei; all over it. Take fern sheets of clean papter, weJl btittered, two of v^hich pnt Dn^thehatindh; i Thetiittiakei a( paste With some flour, fat litUe btittdr anrd' water ; roll it outiialf as big as your haunch, arid, put Ml 0V6f<Ai« ft* pa¥t J feover this with- the other two sheotiS of ]&ai)er, and tie theih fest with packthread. Lay it to «t brisk fire; and bk^te it well all tfae tiirie itis roiistiAg. Whteti it is ri^irf iJone; take ^ bflF bo*b papa? aid ^pftste^* ftrfedge^ it WfeU'with AOiBtt, and baste it' wiibh hotter. ' • As soon asrit?feedm€is bfk light brown, tik€f' it' up, ^ arid servfe>it^ 'td tiable^Wit* browA rgravy, oiii>riiirt*jdly; oi:*»the'-syinip irieittiont^d IB the preceding article fiir^a ha^e; ^ AHaiinch Will take about three hours roasting. ' • '-' '

. , , SECT. JV,- , ., , .. ;...-,•

ROASTINO FISH. i i

Toi^oast Stuhgeofi. ' * " ' - ' Put a piece of butter rollfed in fl6ai^ int6:a ^^ieiw-pan^ with salt, pepper, parsley, qnions, sweet her W<<ioves, half a pmt of wiater,' and a little tirieg^o'. Stir it oyer the fire, and whjen it is luke-warm takie it off,'an(i ptit your sturgeon in to steep. When it has taken the flavour of the herbs, roast it, * and sejrVe it up with ariy vege- table sauce you think fit. \

: . „} Rodsttden OraB^ . . : =

. Xah:P it with fat bacon^ roast i*, and fierce it witk' a ragout pf truffle, mQrels, mushroonas, veal, sweet- bread, 4^./. . : j »

.- , / Lobsfen^^i ■ .•*.' *^ -

When you have ftf boiled your lobster take it- out of the water, nib' it well with butter, arid lay it ' before the fire ; continiie baiting it v^ith butter till it has a fine firoth, and the shells lookof a dark brdvm. Then put it into your dish> and serve it up vvilJi iJlaSii melted butter ma sauee-boat.

^ CHAPTER |V.

BAKIJ^Q.

Sect, l

BUTOHER'8 MEAT.

i . THE. only method tpbe pb^rved previous to thii <liiode qf cookery, is tp^ have the pan^,^ or whatev^ ve^^a^ ypu sejod yqur provisioiis in to the oven, per- ifectly. ctom, .po that tjie care you have taken in pre^ pfMcii^ tho article may not b$ injured firoxn .neglect in cleanliness. . , . ^ . . .

Rump of Beef a-la^Braise.

Cut out the bone quite clean, then beat the flesli well with a rojling-pin, and lard it with a piece of bacon cut out of the back. ; Season your bacon with pepper, salt, and cloves, and lard across the meat, that it may cut liandsomer. . Season the meat with pepper, salt, and cloves ; put it into an earthen pot with ail tl e brokien bones, half a pound of buttex% some bay leaves, whole pepper, one pr two shalots, and some sweet herbs. Let the top of the pan be covered quite close, then put it into the oven, and it will be done in about' six hours. When enough, skim off the fat clean, put the meat into a dish, and serve it up with a good ragout of mushrooms, truffles, force- meat-balls, and yelks of :eggs« Let tho gravy which $Qmes irom the. beef be added, nicely seasoned,^ to those ingredients. . , « '

(kilfalhud.

When you have properly cleansed the head, put it into a large earthen dish, or pan, and rub' the inside with biilter. Put some long iron skewers across the top of the' dish, and lay the head on them. Grate some nutmeg all over the head, with a few swe(;t herbs shired small, some crumbs of breads and a Httie lemon-peel cut fine. Then flddr it all b^-er,; stick

(86 MAWUmm SBAT.

pieces of butter in the eyes, and on different parts of the head, and send it to th* bren. You may throw a little pepper and salt over it, and put into the dish a bunch of sweet hierbs, anoiSmu; a blade of mace, some whole pepper, two cloves, and a pint of water, and boil the brains with some sage. When the head is enough, lay it on a 4ish> mad put it before the fire to keep warm; then stir all together in the dish, iu»d put it into a sauc^ati, and whefii it is qttiti^ he> s^ain it off, and pour it into the tianeepan ^lgain< Pdt in a piece of buttar toOj&d in flMr, the Mgb tttid brains chopped fine, a spootifol of eatsi]^ ttUd tm^ of teA wine. Bdl them well together^ polir th^ WhoMi ot^ the head in a* dish, and send it to table.

Lay your pig into a dish well bnttei^ed, flottf it all over, rub some butter on the pigi and send it td the oven. When you think it is enough, take it out, rub ft over with a buttered cloth, and put It into the ^rea again till it is dry ; then take it out, lay it in a didi, and cut it up. Skim off the fkt frotti the dish it wa« baked in, and some good gravy will remain at the bottom. Put this to a little veal gravy, with a piece of butter rolled in floui', and boil it up with the brains ; then pour it into a dish, and mix it well with tite sage that comes out of the belly of the pig. Serve it up hot to table with apple-sauce and mustard.

Ji BuUock'0 w Calf's HeMtL

Task some crumbs of bread, ehoppfed stiet, (et a bit of butter,) p^brsley chopped, sweet marjorum, le- mon-peel grated, pepper, ^t, 6nd nutmeg, with the yolk of an ^g ; mix these aU well together, stuff the heart with it, and send it to the oven. When done, serve it up with gravy, melted butter, and currant- jelly in boats. The same methods are to be' used whether you bake or roast it ; but if care is taken» baking' it is the best way^ as it will be more regolarl]; done tiian it can be by roasting.

. I

•.• SfiOT.-U.

• ' BAKING FI8H.

Whew H' is tllWfoo^hly cleansed: and washed,, la/ it in 'the^ difeh, y^hkh you mast first rub round with

• buttef. • Put ai a buMh of sweet herbs, an onion stuck 4witlir<;lav«s, «hfe^<df few blades of mace, some black

Slid white pfgpper; A Wrtrtte^ bruised, a little leraon- peel, a»pfece of horse-radish, and a quart of water. ' Dost the bead with flour, grate a little nutmeg over it, stick bits of butter on various parts, and sprinkle? raspings all over it, and send it to the oven. When done, take the head out of the dish, and put it into ihaA it ii» to be sei*red up in. Set the dish over boil- ing water, and cover it close'to prevent its getting cold,'' -In the mean time, as expeditiously as you cau, poOT idl *he liquor out of the dish in which it was bakedl into a saucepan, and let it boil three or four minctteft: then irtrain it,' arid J)ut to it a gill of red win3, t*^ro»»pooAsftil of catisnp,' a pint of slirimps, half a pintof *oy4tfers, a spoouftJl of rhushroom pickle, and a qoMterA' of buttei* rolled in ffpur. Stir all well .to- getivsr,' 'and'let it**boil' till.it is thick; then strain it, andipoUt it into -the- dish. ' Have ready scnne toaste4 bread citt -three corner ways,' and fiied prisp, ! Stick, some pieces of toast about the head and mouth,, an^ lay the remaihder i*ound\the heact. * Garnish your disl^ wWk cnsped parsley; leYnoh notched^ and scrapedT Iwrse^raffish. This method ik equally good for

' ''Salmon- *

Tak£ a piece^ of. salm6n, of five or six pounds weight j^ (95 laj^^ jafMX)j:ding to yovrcoikipanyO aiid clit it'mto slic^ abou^ a^ inch thick, aneniv^hi^ make a forcemeat thus: Take wmeof theflefihof tke^' galmon, and the same jy^u^x^t^^ ^tkgnxoeatoi aaeeHj

with a fbw%irafllirooiDB. Season it trtlii iMf^pit, %dft, mitmc^ ^and clones, 9tidMiM ^ tog^her tin it is verf fine. Boil the cniiBb oS a loU m miUc> and beat it tej^ with &a3C eggB WtM k thick ; ikim let it cool, add four more raw eggs to it» said mix the whole well to* getlpier. Tafce tibe flkm from ^tiie salmon, and lay the slices in a dkih. Gavec eyery sbsewith; liie^fbroeiideat, pour some melted butter w&i th€«»iff itb it fewkfinambs of bread, and place ej^ters raimd<ke4i*b« Pot i0lXi€D the oven, and when It is of a &ae^ tanswn, pottt^'oter a little meited biitt^r witb some rM wttie boiteki' ih lit, and the juice of a lemon, aaid s»^e it up^bfi^lo tKUr^ '

Carp.

Take a brace of carp, and having ffp^amd tti^ pttn. ^n which they are to be baked, witb bntter> 'put'uete mto it. Let it be of such a size as will he4d thtssft iSt full length, otherwise they will be apt to break. WlieA you have put theiB^into the pan^ seascm them wjtb a little black and wh^e p^^er,. mace, cloves^ mktmeg^ a bunch of sweet herbs, an onion, uad an a&dbs^: thenpcmr in a bottle of white wine, cov^ thesi^oee^ and put them into the oven. If of a laxge sioe thi^ will take an hour baking; but if small^a tossluaewiH do. Whaa enough lidke them out of the paii^ and lay them in u dish. Set it over boiling w«ater to kem it hot, and cover it close. Pour all the liquor ift whiw they were baked into a saoeepan ;. let itb^ « n&mtd or two, stram it, and add half a pouodof biortster xoU^ ' ed in flour. Keep stirring it alt the tone it ia^boifii^; jk^uee^e in the juice of half aJiemon^ aiMl put^ki a piiv per (Quantity of salt, observing to skim s^ tftiefiit off the liquet. Pour the sauce over the fish, lay ibtwtd round them, and garnish with lemon.

Cut off tiieir lieadSi gtt« iSiem, aiid' tak;^ dftt ihi \ UoQd £roai the :bme as dean as possiUe. M^ a; btcemtBk of rtutk^Ms^ or o^^tersr f^xdfpeA i^afl, h^.a

m^/ PoiOiiiMkocthAKdlite^ilieiii, setrtiieai iqsH an4«iim AwjfdMdM ttedii^ Pot illrar aAd Imtter ar«r timn^ pMkrarKUte Witer info fM dnfa» md tek^ tii«Rf iii m teMmnlb^ ofw^ WHn dki*e» toAce the gtiivy few toMim theM, •rtd tUiii off the ht^ strain it throc^h a hair sieve,' ttMl'Mbi olie teeHi{ioe6^ (bl of lemcMi^pidde» two of bco^nung, a laige f^)oonfal of wahHtt cat88jpl» ii' ^ittM^c^ iMiite Wine, an anchovy, «idaeii0» of l«ri*w Licikftoilten niBate« tod 4l«el9enitiv«itb^ittlariiiliil0^ OalMh wMi fenuii and^ofiiimlHiltey*.

8cA]^«^.vaab» and dry them well iaa doth, then lay tfaieip«oa.a Wrd» and take a little Made pepper, a few doves, and plenty of flak; mis then» together, and rub tiie ishattovw wi& it Lay them straight in a pot,, cavp them war with viiiggar^ put in a few bay- teavres, tiie a.strong pap^ir oyer tiie-topi and hake them in V njiederate oven. . T^i^y may be eat ^tfaer hot or cold ; andtf yon use tb9 best vinj^gW) they wflt keep ^ood K>r two or three moiite.

Spr43Lts maj be dime in the same manneri wad either ot^th&oi. will nniusii^aB otWKSb^^ aod pteasing rdisb.

*, ^ fufbpt. , *

Takit acUbihabantthe sioe of th^tarboty fttb 1^- ter thick aU ovw it^ throw om a little saUi a IMflelfea^ teKipc|mei^ half ja iMfffh mitmi^ and some parsley ehpnpedj^. Poi3bri»a<piiit of white wine, enA off tlii9^^€^ aod tetii^r^ lay the: tarbet in thfe dishr pewor mf^bifa^mti/t of^^hiAe witte lA of«r, frate tibe etimr hsdt ol the nntmeg over ity aUttlepmper, eanrt^ a^ and chopped parsley. L^ a piece of butter here and there all ov», then st^iewwinfh floor and crumbs of bn^, %iBig.tl^Pfjpi0pm^ send it to the oven^ and tetit}i^,Aoism\i3('9i90b^ When yoti take

it ^v^ or have it hene,* put the terbet into the dish Hi wh^ p^ «ifan,te ,a0fie 4t4q>,}th6n ethf tiie Am**

W BA«H»YI9ft

mhakem -alittle loin*/ let ii Mfl/ tod^ilieti flitir in*^ Ate wiuife • iNMls^ prar Mtitite lM|insi • nnd se^e it ti|» mAj^M^'ii^iud'ijtkm^m a^^AiriiiipJs, an^

i PxsHiiTCi ydtiripice Hank i-^GmtiU'^wiSmxt c«p.

notch down the back firom head to^.t^^*^^n it tmmdi and fasten the tail in the inqiith/ Make yoor force- meat thus : Take th^' uddei- oif a leg of veal, or the kidiiey pktt of a loin^of lamb, s6me ^'•mc*^ ^<Sft in dice, the!s|>a^ or-dfiflt'of the fishrsoihtfgrtefftcyiiions: a mushroom^ 6i* tWo; ?dt li*i&ffle9; pwr^j arid salt, And a little nutmeg iand pfej^r:'^ add ti bit tof 'b«t*ei^ to fry it ; chop it a-U 'vreH, wi«h'ttie cruttib* bf a'Frehih roll soaked itl creamr<* #fllk; ■> F&»ri*^^1x>geti^^ iw a targe mottar, t^dththre^ dr^'fcto e^ ^ tiy if itfe-sek^ Wned^itd^ yottr nHftgif,' fill tti^ bfelty of Jroiir 'i[ilh%itii it; close up that part whichWas'(«<t liithe'ba8k;k«^itialci tt«rilee:a«d'^e^eft.»fi '^PK^Ptake' tW^'br tli^ge fe' -beat

tfaew i^vitet^ ^6 h^wmm^Mhiti iM^m oa

some crumbs of bread.^ Pu^it in a gentle oven, and OT(M)ortion the time acbormiig to the size of your^feh.

s«ybn^

;' ';; 'irMf •!.:'! ■1 '\(> '■■■'■'. r, :■';.'. .■.-!:;! J;oqqofh lins ti^i then* o«^, Jllb»!«h€filJ§fti '#fth Ji'lrtflfe' &

r

bftfleiitdl^ tlril carer tlMiiiffithTii^^ Tiewriteftg pap^ a?«r iliem firtt, mmI then tiiick bmwn paper deabted. T^ iMM be pot into a verf ftkiw dveb, and wiU tehi» a kmir tine dongr. Whin lli«^ an QDOo^v aaeinretr ^man and kit tketa utatid Ifll thej are a^dv then podr away ill ito viaeg^ thejr are boiled in^obyertheiki with sDmeinaievkiegar^ a&dpnt in an onioa atiiek nHth ^tes. Send them Co A very dow^veaagldB* and let them 0taiidtM;olioani« When completely done, put than aride^ and th^ will keqi good a Gonsiderabki tine. When yon take than oat» let it be with a dice, ae yonr hand* will be apt ta break and spoil them* They make a most exccUeat ikrcasidnal tqiMtft

CfiAPTBR T ,

IN this tnode of eoi()ki)3g, thtee thi^ eipally observed. Flrtt, th^t your gridiron is tho fonghly elean, and year fir6 quit^ d^^. Secondlyt that yon torn yonr meat quick And ofteb while Wiling, as it will be a means of preserving the juices. And, thirdly, to have yonr dii& ptii<i^ on a chafing-dish of hot coals, that by putting eat pfocaaftfer aa&ther iMa it as they are dime^ tha whale may bs taken qttMhM to table.

BUTCHER'S MEAT and POULTIlY.

Buf SteaJcB.

Ls T yonr steaks be eat off the romp of be«f abdtMl half an inch thick $ take ewe to haire yonr fi»e dtet^ and rob your gridisfit wen with beef suet. Wh^ if bbol lay on |o«staah»: let them hmi ti» tiM ilM

other side is brd^^m, iaythemon a^bidt iMi, with a felice of batter between eaA Meak : spriliklc a Uttte pepper ajad salt^^Ter tfaem^ and^etftfarat^staiM two or tbree n^imites ; in the mean tiwe^ aliee a riialot as thm aapossiMe intoa dpoonfiai of wateif ; lay on your steaks again, ^^nd keep turmng them till they are enough ; then piit them <m your dish^ pour the shalot and ^at^r ov^r ;them, and send them to^tal^. A^d foi^ jHuce horsi^- rad|^ and pickles. GamiBhwithiscmpedhoilse-radish.

* ' ; . . '.ill' ' >

• : Muttm Stedkit.

Cut your steaks about li^Jf an inch. thick, ^nd if i^t be theftoiri, tSiKe off the sl^n with a pari^ of th|^ fatr When your gridiron is hot, rub it with fresh suet, lay on your steaks, and ke^ turning them as quick as possible : if you do not take great care, the fat that drops from them into the Are will smoke and spoil them : but this may be .in a gre^^t, measure prevented, by placing your gndlrdn^ V)frA ^dnt. When enough put them into a hot dish, i rub tl^^ipf^ Wj^li with fb0t!ter, slice ashalot very thin into a Sjp|Oi)nful. of w^ta?, and pour it on them, with a spoonful, of catsi^p^ / S^'ve them up hot, with scraped horserradi^h an4 pickles* ;

'/' Pork Chops^ . . , / ;

^ . In. broiUng; these (^ s«m& rules, are to be observeij §§ t]|9^^^eii;f(Hr;m[iitti)n cho^s^ ^^x^e^yrith' this dif-^ ference,' that they require more doing. When thefj^ are enough, put a little good gravy to them ; and in order to give them an ^re^aWe flavour, strew over a little sage shred very fine. The only sauce is

mustafd. - %. -Mir •'^•;'r r ;*r •'^t

Ox Palates.

Prepare your palates 'for bVoiling thus : having peeled them, put into a stew-pan a little butter rolled ip flour, salt, and pe^et^ two shalots, a clove of garlic, ijwo cloves, parsley, alaureil lefeiQ ttkyme, aiid as much s9(jytkafli.WiU fiiauDieryoQrpiEillctestaitenaerJ Vf^hev

Ihis Is done, take thaniw owki «iid rab ova tfaem tbe yoiks of ^gs with bread crumbs ; then put them on your gridiron, b]M^< th^ /«k>|^^f ^ )«|^ whenenoqgh serve them up with shai-p sauce.

Chickens.

Split jronr chickens down the back^ season, fihepi^ with pepper ^^ ^^U and lay them oh the gridiron, over a clear fire»'. apd at a great distance./ jLet this, insidtes continue next tl\e fire till they ^.re nearly, half' done ;" tiien turn them, taking care that the fleshy* sides do not bum, and let thefia broil fill they aye of a ' fine /brown. HSve ready good gravy sauce, with some mushrooms; and garnish them with lemon ancj the livers' broiled J the gizzards cut, slashed, and broil- ed, with pepper and salt. Oir you inay make the fol-

parsley boiled veiT gre^n ; thicken It with a piece of . butter' rolled in flour, and add a glass of red wine ; then'l^y your sorrel in heaps round the chickens, and poor the sauce o\et them. Garnish with sliced lemon.

Pigeons. . •

Pigeons may be.;broiled eitb^i* whole or sht, and - must be dpuft vesry ■ slpwly over; a clear firq, , If jou broil thein whple, take some parsley shred ifn^ a,.; pipce of butter ap bigi jt^ a walmit, . witi^ a litljlf^ peppe* ; . and salt, and put intp . thek belljies, tying; both ends with a bit of coarse thread.. If you spUt them, season the inside with pepper and salt ; and when done, sme them fqs^ with * parley and better pbtir^dover them. They v^iU ba-quieker done by being' slit: but '^ the best method is to broil theto whole* • '' -" J

-No. 4.- • .' ■ * -;• K- ■. i

Fresh ^^D|on.

Cj^t stime sljccsi frcnp » ir^jh wto<?c^f aacj w^)se ^m dean and diy ; then ipdt sopd,^ bntter ^ooib wd j^^ Wi& a tittie flpiur st^d basket iialt. Piit th? pieces, at salmdn faito it, and roH thep ^bput> that they may be, covered all avet with battOT. Then Jay them on a nica^ clean gridiron, and broil tiijiein oyer a clear W slow fire. While the saliQon is, Ibiroiling piake your saucer thus: take two anch^ie^, wa^sh, bone, apd cut them, into small pieces, and cut ^ leek intothiree or fi>ur long, pieces. Set on a saucepan with mjn^ butt^ and a little flour, put in the anchoTie^ and leek, with some capersi cut ^naO, some pepp^ and 9alt, and ^ little nxitmeg^ ; add to them som^ wam(i water, and two i^^ooiisful of vinegar, shaking the saucepaQ till it boils ; and then kpep it <m the simmier till yon are ready for it When the salmon i« doiuQ 90 one 9ide, tqm it on the oth^ til) it is quite enough ; th^u take t|:)u^ leak out of the sauce, pour it into a dish, and lay the broiled safaiMHi upon it. ' Garnish with lemons cut in quarters.

Drkd Salmon. Lat jqfQt dried salmon in s^ak Ibr two or three haors, then lay it on tiie gridiron, and shake over it a litde pepper. It will take but a short time, and when done sarve it up witih melt«d buttqr.

CrQV ib6 Q^ inAQi B^^m aboiLt ^o inches thick, and di^^W Aqut tb«n^ w^ll* Make a good dirar fire,, rab the gridiron witk a pifM of cbalk, mi set it h^ from < the fire. Then put in yotur slices of fish, turn them , often, and let them brown tiU they are of a fine brown colour. Great care must be taken in turning them that Ihey do not break. When done serve them up with febster and shrimp sauce.

4*t

Take a gallon of i^ring water, pot it mto a saooe- l^oT^theftM^aiid^hrowiiiaiiaiicI^ fioU

't up deSrferki times, and keep it clean scummed. Whea t is wefi deai^ firift Hms teum, take a middfinjip siaed tod, asi &esih.fis |KM8lble, and put it tetosOitae Seesh bamp yf^sket. Let !t lie ^ few minutes, and then cvA t into irfic€^ abbot two inches tl^ick. l^hrow these into &Le P^^ brine, and let thedi boil briskly .a few mi-> tmdi.' T^n take the slices out with great care that ^ey itidy n6t ^bueak, ana put them on a sieve to drain. When they are well dried, flour them, and lay them at a distance upm a ver^, gipod 6fe to b^^il* When enough ser\^ them up with lohstejc, shrimp, or oyster

Lay them a few minutes in hot winter; then take them out, rub them well with salt, and take off tlie sdki and likack dlH, that they may look white. Ailer ChispM thetA ihto w*ter, and give them a boil,* then take-Aem o^, flctar them well, stmw on some pepper and sak, and ky th*m ttn'ttie gridimn. When enough lay th^ft ^6n 5^^ ^^f stnA poitf over thein melted, butter and mufetard.

Wm9M jmi hfi»^ fpropcffiy i^naM ymariMf^ aiid> made .it tiie^f^Uy dry mth i^tA"^^ ^ i<^ ^«^^' ^f*^ - P4cl^«94 t^m head UrIsA, in order* to pmrtimlts shape entire. Thon, mrit 4K>»e kmtfc^r^: wtAT «igi>«t • deal of basket sal^ and poifA it allmitr the tnrai tftl h ^ is perfectly eover^Jd : ftftec lying in it nikvttatk or tw^j tafee it oat, and put it ottthe gridiron ns^^t a *lear ilre> | that it may do p?id»aHy. For sauce ^vnsh and bone : an anchovy, a|kd <)at ft v^ small ; '*hop a large fepoon* ) ful of e^pers : HOielt soiae butter, ^th i Kttle flemt, pfep- per, jsalt and nutmeg, aad p«t it into thfe ancho^ and cap«;«, with hsdf a gpoonftl v£ yinegir. Whm the ^ trout is done lay it ui a w^rm dish^ potar' ybnt SStode'^ boilii^ hot ov^ it, niid.lifittd k to taMA, i "' f ^ - -

/ WA^Hthein desflw cut off ^heir bMsy.,aiid tftfee but the loes at the neck end. Boil the roes in a little water; iken bruise them with a spoon, beat up the yolk of an egg, with a little nutmeg ; a little lemon- peel cut line, some thyme, parsley boiled and obc^iped fine, a little salt and pepper^ and a few crambs c^ bread. [ Mix thesQ well together, and pat it into the bellies of the fish } ihm flour them well, and broil them nicely. Let your ^uce bein^d butter, with a little catsup or wamut pickle.

Mackatel a-la-Maitre d?HoUh

Broil your Mackarel whole : the sauce is sweet h^rbs, chopped fine, in melted batter.

■ ' Hadiotkk and Whitings.

W'hen you have gutted and clean wa^d.them^ dry them well in a cloth, and rub a little vinegar over them, which will prevent the skin firom l^reakiug. Having done this, dredge them well with flour^. and before you put them on, rub the gridiron well with beef suet. Let your gridiron be very hot when you lay your fish on, othervnse they will stick to it, and the fish be Iwroke in tumiiig. While they are broiling, ttimc tiilwi two or three times, and when ^ough serve tll^i!^ up with plain meit^ butter, or shrimp sauce.

ABDthar, and indeed a very excellent method of blXKBing tttjoie fish is thus : when you have cleaned and dri^d them as before-mentioned, put. them into a tin oven, and set them before a quick fire. As soon as the dcins begin to rise, take them fi^m the fire, and having beat up an ^^, rub it over them with a fea« ther. Sprinkle a few crumbs of bread over them, dredge them well with flour, and rub your gridiron, wh«Q hot, with suet or butter. Lay on your fish, and when you have turned them, rub over a littte butter^ and keep turning them till they are done, which vnll be known by thdr appearing of a nic^

bfown ooloiiDr ; when doM^ mtfo then in|> 6idMr wMi dirimp sancci, or plain melted batter, and garmsh wkh m^ted hotter €fr red cabbage.

EeU.

Having tskinned, cleansed, and dried yoor eeb, rab them with the yolk c^ an egg ; strew over them fiome cmmbs of bread, dM^ped parsAer and sage, and season them with pef^per and sidt. tfaste them well with butter, and then pat (hem on the gridiron over a clear fire. When done, serve them op with melted batter and parsley.

Eels pUch-coched.

Take a large eel, and scoor it well with salt, to clean off the s^e ; then slit it down the back, take oat the bone, and cat it into three or fear pieces. Take the yolk of an egg, and pat it over the inside, sprinkle on crambs of bread vnth some sweet harbs and pars* ley chopped very fine, a little natm^ grated, and some pepper and salt mixed tc^ther. Then pat it on a griiUron ov£r a dear fire, broil it of a fine l^ht brown, and when enoij^h, serve it ap with anchovy saace, and parsley and batter. Ganush with raw parsley and horse-radish.

Another method of pitch-codung eds is, when you have gutted, cleansed, and properly dried them, sfNTinr kle them with pepper, salt, and a little dried sage, turn them backward and forward, and skewer them. Rub your gridiron with bed" suet, broil th^m a good brown, and when done, pat them into yonr dish, and serve them ap with plain melted battar fi>r saoce* Garaisb your dish with firied parsley.

Herrings.

Scale, gut, and cut off their heads ; wash them clean, and dry them in a cloth ; then dust them well with flour, and broil them. Take the heads, mash them, and boil them in small beer or ale, with a little whole pepper and onion. When it is boiled a, quarter;

i^ a fio^ Jitai o^ nuifitkrd. Lay f he bmnn^sir when done, in a plate or dish, pour the sauce intck a tioal* and serve tiiem up.

FM r I J^ a.

/ ,

SECT. I.

BU'FOHER^S MEAT.

OUT jtkf meat into i^cea, and make grary of the bonies. Fry it of a nice brown, and when done take it np, and keep it hot befere the fire. Then pot some butter, wefl rolled hi flour, into the pan, apd ke^ sturing it till it \% quite thick and brown ; but be earav ful that it does not bum. Sth- in half k pound of fine Mgeur beat to p^iw^r, put' in the x^^ayy made from the hemes, and some ?<m1 wine. Make it the thick^i^ ness of a fine cteam ; squeeze in the juice of a lemon^ wafm the v^msoii |n it^ put it gi^e dish, and poiu? the sauce ov^er it. ^ ■ ' \

Veal Cu(fef9.

Gvnf youJ? veal fete sKees of a moderate thickness, dip tibFom iki ¥ke yoik of eggs beat up fine, sh^ strew oref them crambs of bread, aiW sweet herbs^ some lemon* peel, and a little grated nutmeg. Then put ^em inta your pan, and fiy them wifti j&esh butter. While they are ^png, make a little good gravy, and when the meat is dfene, take it out, and !ay it in a dish 1[iefore the fire. Shake a Httl^ ftmr into the pan, and stir it r^und ; put in the gravy, with the juice of a lemon^ ife the whole weB together, and poyr it over the ci*t- fets. Garnish your dish with sliced lemom.

yeck or L&in bf LanA.

Out your Iamb into chops, rub both sides with the yolk of an ^g, and sfurinkle over them some crmnbi of bread, mixed witii a little parelejr, thyme, maijo* rnm, winter savory, and a little lemon-peel, all chop- ped yenr fine. Fn^ them in bntter till they are of a nice lignt brown, tnen put them into yomr dish, and garnish with crisped parsley. Or you may drcM them thus :

Put your steaks into the pan with half apint of ale, and a little seasoning, and cover th^ dose. - When enough take them out of the pan, lay them in a plate before the fire to keq> hot, and poor all out of the pan into a basin ; then put in half a pint of white wme, a few capers, th^'ycdksof two e^s beat fine, with a lit- tle nutm^ and salt ; add to this the liquor they were firied in, a^ keep stirring it one way idl the time tiU it is thick ; then put in the chops, keep shaking the pan for a minute or two, lay the chops in the dish, and pour the sauce orer them^ Garnish with crisped pars- ley and lemon.

Sweetbreads.

Cut them into Ibng slices, beat up the yol^ of an egg, and rub it over them with a feather. Make a seasoning of pepper, salt, and grated bread, strew this over them, and firy them in butter. Serve them up with melted butter and catsup, and garnish with crisped parsley, and very small thin slices of toasted "bacon.

Calf's Brains.

Cut the brains into fotu* pieces, and soak them in broth and white wine, vdtii two slices of lemon put into it, a little pepper and salt, thyme, latird, dovefi, parsley, and shalots. When they have remained in thiii about half an hour take them out, and soak them ih batter made of white wine, a littlf oil, and alkfJe ik% and fry theiti of a fine colouK' You may likewise* WitbW

over them cniiisl^ n^ ^K^mk Jfd^vfi^ the ydk» of

; . ,r ,!^fef Strains,

J^^^T joflT ff^e^to-c^Fef ^ l^riik fire, witji » little botr |e^ i^ ;(h^ fp^^ 9f^^ whm tb^ a«f of ^ nictJ Ikht ^wi|.^^. Refill (fxft^ .|^l4 ^ut tb?m ift ^.diah b^^ ^^^^. ::T^ tjifeehajf a pin^of hot gp^^f inwlput it into the pan with a littie pepper and salj, iW^4 two or tfeei^ sMffIs pIlWP^ ^f t ^P«* ttiew ^i> itt the jj^ 4ir twp,^^ ^^^ n»iWJtp^f »n4 thefli pojur ilm vhol?

Wbkn yocfr hai^e boiled the tongde tiU it iji toi^ d^, eat it into i^ces» and aeasda thid]i\ wiil^ a little nutmeg, ttiimfipiiott, abid ^vgaij. Tbeo tteat i^i Hi^ yolk idf an e^ twiki a littfe limqnr}iiiDe> mad tui) it rpver the.aUeesi^tltafeatiiJer; Makescipoe butt^' bDiliiig bot in tlie fi*yiiig^fac^ and thls^fmt in thafUfiqi. Wh^ tion^ se^fie themiim^witk melted biftti^ •i^^*^ mf white wine, all well mixed together. ;

Ox f^e^t,^ or Q^'Heel.

Split the feet a^un^er;, then ta^e pujt all the b9nes, and put the meaJ^ into Hie frying-pan y^Vh some but- ter; Whi^n it Ji$^s frie4 a few liimntes, jfet in ^^me mint apd parsley shred small, g. lit^ljp^tealt alid somfe Ibeaten butter. \ Add likewise the yojks^off two eggfe t)eat ^e^ hdf 9. pini; of gravy, th^ juice pf a lemem ot orange, and a little nutmeg. When the ibot is ^nd, take it out, put it into your dish, and pour the sauce over it.

; %x jmff tqpp mp thf^ «Jt>Qflt iJmp. mhsf

mUffff^f 4>P ^^ iuMso^i^ VWall b^ hj^r*. or yo}kB Pt ^||f? W4 l»?Lic^ ^.gpq4 WW^ty pf WUittpn pr beejf '^I'TftPW itt jfow pa^i. -Fxy.it till it ip of ^ Wc^ Ij^ l^cc^tvs^ tiiem tak^ it onj^, let it draj^ Cqb a laji^^te, pqt iiii4a.]m!n:4isb^ wd^8fi^ up wit)3i,|49in ¥9elte4 biifc* ter in a boat, and mustanL

'i^c* 9f^

Tiik teodeef firing: sM^ oeraUy ]ui0wii» that it needs 110 deMAptiou. How- evfTf weshaHttDliceaDewa^ofwhkhtliecodkiiHiy not be informed. Take six apples^ and dice ibiir of ihmx M thkk as«a.erwm pieoe J eat tlieother two into .q^BPrt&»^.mA lake tb& onre^.deao out. Fiy tto tlioes ffritb the sausages itiU tiu^ ate of a nice l%ht hio^n g^iu:. When done pnt tbeisauaages into the middle jdif. the dishi and the apples (found theaft.' Gamiah with the apples quartered.

Chickens.

Cut your chickens into quarters, and rub them with the yolk of. an c^ ; then strew on some crumbs of bread, . wilib pqpper, salt, grated nutmeg, and le- mon-jpeel, and chopped parsley. Fr^ them in butter, and when done put them into your dish before the fire. ^JpQr sauce thicken sproe gravy with a little fbur, and pid yito it a ^wbH quantity of chyan pepper, some mushroom powder ^r cat»jp, ^nd a little lemon-juice. When it is propi^rly heated, pour it over the chickens, and sprvq it np» «

^rtifhoke Bottoms r

Blajvch them in water^ then flour them, and &jr them in firesh hotter. Lay thorn in your dish, and pom- melted bufctey over them ftir sauce. Or you may put a little red wiae into the fantter, and season with nutm^, pepper, and salt.

Cdery: ; . •

f^Afis sia OP eight heads of fiosh i^dery, and out 1^ the gfeen tops with <^ ocrtside #talks. Wash 4liaw well aad hare the rootedean. Harrenady a fiik of iwhite winoy the yoth&*of three egff^ heatfina^ MiA^ UM^aatt; md iutmeg. Mix aU wafl tp0«lher a^th ib}Wf aad las^cait into a hatter, than di^^vary ft^ad il^ it,<pij^ thattpihtd a paa^kad fry ijbmxk with hli^t€#i. Wt^ Moagb lay them ia year dMi, .and f&ot mdtad bui^er over them f^r sadce; » ^ : . ^

92 wwnmm

PmmM0

Gi7T ;^^aiar potatoes iBto thin dices, and fiythem in butter tiU they are nicely brown. Then lay tham in a dish w platie» and poor meited batter OTer ihem fer sance.

Potatoes are likewise fried by the French in batter^ and served up with powdered sugar thrown over them. You must fry all your batter in sweet oil or hog's lard. Any kind of fruit may be fried in the same manner, and served up as a corner dish in the second course.

SECT. II.

FRYING FISH.

As a necessary prelude to our directions for frying fish, it may not be improper to make the few following general observations : When you fry any kind of fish, first dry them in a cloth, and then flour them. Put into your frying-pan plenty of dripping or hog S lard, and let it boil before you put it into a dish. When they are properly fried, lay them in a dish, or hair sieve, to drain. If you fry parsley, be sure to pick it very cautiously, wash it wefl, dip it into cold water, and throw it into a pan of boiling fat. This will make it very crisp, and of a fine green, provided you do not let it remain too long in the pan ; but this you may prevent by its appearance while doing.

TurhoL Having properly cleansed your fish (which in this mode of dressing must be small) and thorocighly dried it, strew on some flour, and put it into your paii« with a suffid^rt quantity of hot lard to cover it. When It is fried mce and brown, take it cajrefully Qtit> ahd thor rQ|]|ghly drain the fajb from it In the mmnitainexteaii the pan, /put mto it as much dais^t and whit!^ wine as will naaiiy cov^ the fish, with an ancbpvy, salt, nu^ mfg, and : a little ginger. Put m the tilrbot, aiMi let it remain in tha Mqpm tall it .is ha}f w.a«(^; ibM^

take it oQt, and pnt ixk^fmm Qf botj^iolM in floor, and a minced lemon. Let them SMQiner together till of a proper thickness, then rub a hot dish with a piece of shdot, lay the tnrbot in the diiih, pour o?ef the sauce, and serve it up. You may Ukenriae add plaip melted butter in ^ \^n,

Carp.

After having cleansed your fish, lay them in 9 eIo<^ to dry, then flour them, put them into the pan, and fry them of a light brown. Take some cruj^ts of bread, cut them three comer ways, and fry them v^ ith the roes of the fish. When your fish are nicely fried, lay them on a coarse doth to drain, and prepare an- ehovy sauce with the juice of a lemon. Lay your carp in the dish, with the roes ori each side, and gar- mA -vri^ the firied crust, and slices of lemon.

Tench. Split the fish along the backs^ and raise the flesh from the bone : then cut the skin across at the head and tail, strip it clean ofi*, and t^ke out the bone. Having thus prepared them for frying, take one of them, and mirice the flesh very small, with mush- rooms, chives, and parsley chopped fine ; a little salt, Sepper, beaten mace, nutmeg, and a few savory herbs. lix these well together, then pound them in a mor- t'ur and crumbs of bread soaked in cream, the yolks of three or four eggs, and a piece of butter; and witl^ this composition stuff your fish. Put clarified butter into your pan, set it over the fire, and when it is Hot sttew some flour on your fish, and put tiiem in one? by one. When they have firied till they are of a nice Inrown colour, take them up, and laythem in a coarse cloth- before the fire to ke^ hot. Thea pour all the fat wt of the pa^, put in a <|iiarter of a poipd of but* ter, aiid shake in some flour. Keep it wtiag with a spoon till the butter is a little hrown, and then put in half a pint of wWte wine. Stir them together, ^nd put in half a pint of boUiBg water, an onion shred with cloves, a bomdl bf >lveQt herlw, and two

84 rvriKe

blades of*mace. Cover thetie close, and let them stew as gently as you can fen* a quarter of an hour, th^n strain off the liquor, and put them into the pan again, adding two spoon^ of catsup, an ounce of truffle;? or morels boiled tender in halt a pint of water, a few mushrooms, and half a pint of oysters, washed clean in their own liquor. When your sauce is properly heat- ^ ed, and has a good flavour, put in your tench, and let them lay in it till they are thoroughly hot ; then take them out, lay them in your dish^ and pour the sauce over them. Garnish with sliced lemon. The «ame methods may be used in frying of carp.

Soles. \

Take off the skin, rub the fish over with the yolk of an egg, and strew on some crumbs of bread. Fry them in hog's lard over a brisk fire, till they are of a fine light brown. Then take them up, drain them, put them into yoor dish, and serve them up with plain melted butter in a boat. Garnish with green pickles.

Smelts. Be careful to take away the gills, but leave in the roes. Afler you have washed them, dry them well in a cloth, then beat up an ^;g very fine, rub it ov^ them with a feath^, and strew on crumbs of bread. Fry them in hogs lard over a brisk fire, and put them in when the fat is boiling hot. When they are done of a fine brown, take them out, and drain the fat from them, and when yoiii dish them i:q), put a basin with -the bottom upwards, into the middle of your dish, and lay the tmls of your fish on the side of it. Garnish wifli fried parsley.

Eels. After having properly cleaned them, and taken off the heads, cut them into pieces, season them witii pepper and salt, strew on some flour, and firy them tiB they are of a fine brown colour. Drain them properly before you lay them in the dish. Serve them up with melted butter and the juice of a lemon squeezed hHb it. Garnish with crisped parsley. . ^ .

86

, When jon cat them open to clean them^ be care- fal to save the blood, and wash them thoroughly clean in warm water. Fry them in clean dripping, and when neariy enough, put oat the fat, pat a little White wine, and give the pan a shake round. Throw a lit* tie pepper, with -some sweet tieribr, ftfew capers, a piece of batter rolled in floor, and the blood you saved from the fish. Cover the pan close, and shake it often. When they are enough, take them out, strain the-sadce, ptit it into the pan again, and give it a quick boil. Squeease in the juice of a lemon, stir all together, and when it is just upon the boil, pour it over the fish, and serve it i^. Garnish with sliced lemon.

, MtUlets. Spo&JB the fish across- tiie back, and dip them in melted butter. Fry them in batter darified, and when' enough, lay them on a warm dfth. Serve them up^ with plain mdted butter or anchovy sauce.

Herrings. First scrape off all the scales, then wasli them dry them well in a ek>th» and dredge them with flour. Fry them in butt^ over a brisk fire, and when done, set their tails up one against another in the middle of the dish. Fry a large hanidfiil of parsley crisp, take it out before it loses its colour ; lay it round the fish, and serve them up with melted butter, parsley, and mustard.

Oysters.

The largest oysters you can get should be chosen for Crying. When you have properly deaned and rin- sed them, strew over tiiem a little grated nutmeg, a Made of mace pounded, a ^x)oidu1 of flour, and a lit'* tie salt. Dip yocer casters imigly into this, and fry. them in hog's lard till they are of a nice brown co- bitaf. Thm take them out of tike pan, pour them into ' jmf dish, and pMr ov» tton a little melted butter, with crumbs of bread nuxed.

CHAPTER TU.

IS T t: W I K 6.

SECt. I. »UTG!tBR»S lIEAt.

• TAKE the fillet of a cow-caiS, $tirf it well i3«der the udderi and at the hone 6nd quite through to the shank. Put it into the oven, with 4 pint of watet under it, till it is of a tine browii ; the» put it into ^ stew-pan, with three pints of gravy. Stew it till it is . tender, and- then put A few haorels, truffles, a tea- ^ypioonful of l^»on-pi(Me, bt \sr^ one of br o Wfikfg, one of eateup, and h liJttle diyan pepper. . Tbtdieof It #ith 9^1iUiBp of bwtter rolted in ionr. Take but your veal and put it into your dish, then i^aiik tbe gr^Vy, pouif it over, and lay round forcemeat balls. Garnish with .shced lemon and pickles.

Put & breast of vieal into the stew-pan, vidth a lit- tle broth, a gla^ of white witie, a bunch of sweet he'rbs„' a few mushrooms, tw6 or three onioti^, with some pep- per and salt. Stew it over k geiitle fire till it is ten- der ; and when done strain atid scUni thfe sauce. Gar- nish With forcemeat balls.

Knuckle (if Vfolv • •" '

. Xj^jir attb^ feotlJom-i^f y^ui* Buacept&i four woodeii; ^ewer£f li^^ Wis^ys, thsix fptit it^ the veal> Wiib tWoior three, blades o£nf)^&,«.Ut^<wh<rfe pepper, a j^cfettf^ l^^ymie, a small omom a tatxmt of ,)M-e8^, and two-^uartltf of water. C^v«r it downelost^ tti^Ue it boil, and tteeflk* Qoiy let it simmear £»r tw^ hotmu WhSn esKru'gh, tadcfii ^t^^ PVt it into ywr dibt andMtrsiia th&'liqimr over it. Garnish witti letaori. : ^ *. .. '"^v

ST9kWmm MEAT. 87

Lard it ^vith large pieces of bacon rolled in pepper and shalots and spices. Pot U into your stew-pan with about three j^nts of broth, two onioBs, a laurel leaf, and a little brandy. Let it ^tmiiier gently till it is ten- der, thm pat it into your dish, take the scum cleui oS the liquor, and H^^n pour it on the meat.

Aftsr having properly cleaned the heltd, put it into * cold water, and let it lie for an hour ; then carefully take out the 1[>rains, the tongue, tlie eyes, and the bones. Theti take a pound of veal, and a pound of beef suet, a rery little tkfme, a good deal of lemon-peel minced, a nuFtmeg grated, and two anchovies ; chop all very fine, then grate two stale rolls, and mix the whole together with the yolks of IR>ur ^gs ; save enough of this to make about twerity balls. Take half a pint of fresh mushrooms, dean peeled and washed, the yolks of six egge, beat dne, hf^ff a pittt of oysters clean washed, or pickled cocklei'; mix these all together, after first stew- ing your opters. Put the forcemeat into the head and close it, tie it tight'mttl packthread, and put it into a deep «tew-pa^ with two qparts^gravy aiul a Mbide or two of vkace^ Cover j;t cjioi|fU'£Ad let it stew two houjcs, Ii) ti^e meantime, beal up ^ha brains w^iih some lemourpeel cut fine, a little parsley f^hc^ped* half a ntit*^ meg grate4» ^nd jthe yolk cA an ep^. Have some drip^ ping boiling, and fry half tiie l^^aiiis iajiijttie osikeii ; ^y all the £)rcemeat balls, and keep them.botlX: l^t by tbi^ fire. Take half an ouaca. of trufflps and moreld* then strain. 4be gijavy ti^ hea4 was stewed ii^ and pirt tlie txuffles and^xuslrcj^ to at, wjith atf^w mo^hr^m^i. Boil M tog^tb^r, tjii^j^ ;Pf»t,in ttie .reistpf tbp hvmm, stew* ^em toge^ber^^r^^ mim^te of two^.potir tbf^ M^iole ov0f the head, and lay the cakes of fried braina^md fetce^ meat balls round it. Qai^iiil)^ .with lemons. For a small family,. tl^gMf pf a- bjead.may.be done^ ^qt^adly fine, only .fjpj^fx^ ,propor|iiDpfig. th^ (jnantity of t^

8

«8 ftTMlFIBG

respective article8.-^A IttnVs bead mtist be done in . the veiy same maI^ler.

Calf ^8 lAver.

Lard the liver, and put it into a stew-pan, with some salt, whole pepper, a bunch of sweet berb^, an oni<m, and a blade df mace. Let it stew till tender, then take it up, and cover it to keep hot. Strain the liquor it was stewed in, scum off all the fat, thicken it with a piece of butter rolled in flour, and pour it over theHver.

Rump of Beef.

HAX4F roast your beef, then put it into a stew-pan, with two quartsof water, and one of red wine, two or three blades of mace, a shalott one sjpoonful of lemon- pickle, two of walnut catsup, and the same of brown- ing. Put in chyan pepper and salt to yonr taste. Cover ^it clpii^e^and let it stew ov^* a gentie fire for two hours ; ,then tqke up your beef, and lay it in a deep dii^, soum oS the fat, and strain the gravy ; put in an ounce of morels, and half, a pint of mU8h|XK)nis ; thicken your gravy, and pour it over the beef. Gfurnjkdi with lo^ce^- me^t baUs and horse-radish*

Beef Steaks.

Pepper and ^alt your steaks, and lay them m a stew-pan. Put in hatf a pint of water, a blade or two of mace, an anchovy, a small bunch of herbs, apiece ^of butter rolled in flour, a glass of white wine, and an oiiion. . Cover the whole dose, and let it stew tifl the steaks are tender; then take them out, strew some flour over tiiem, fiy them in fresh butter till (bey arc of a nice brown, and then pour off all the fat. Straiii the sa^oe they were stewed in, pour it into the pan; and toss it up alt together till the sauce is quite hot iHid thick. Then lay your steaks in tiie dish, poor the sauce over thetn, and garnish with horse-radish and pickles.

Beef Qchhets.

Take any piece of beef^ e}tceplfli[l&Ieg> cut it into •maH pieces, and ppt them into a steW-pan. CoT^r

them with wfttor, and urinmllifgrihafeftafwedan hcmr. put in a little mace, cloves, and whdie pqpper, tied

loosely in a maslin rag, with some celery cut small. Then add some salt, turnips and carrots pared and cut in slices, a little parsley, a bunch of sweet herbs, a large crust of bread, and an ounce either of barley or rice. Cover it close, and let it stew till it is tender. Then take out the herbs, spices, and bread, and have ready a French roll nicely toasted and cut into four parts. Put these into your dish, pour in the meat and sauce, and send it hot to table.

JVcafa Tongue. Put the tongue into your stew-pai^with a sufficient quantity of water to cover it. When it has stewed about two hours, take it out, peel it, and put it in again, with a pint of strong gravy, half a pint of white wine, a bunch of sweet herte, a httiie pepper and salt, flon^mace, cloves, and whole pepper, tie^ in a muslin rag ; add likewise a spoonfiil of capers chopped fine, some turnips and carrots sliced, and a piece of butter rolled in flour. .Let the whole stew together very gently for two hours ; then take out the spice and sweet herbs, put the tongne into your dish, strain the sauce, pour it over, and serve it up.

To dress Ox Palates. Having cleansed and boiled your palates, take off the skin, and pick out all that part that is black, and» cut them in bits : turn some onions a few times over the fire with a bit of butter, and when it is half done put it in the palates. Moisten your ragout with some good broth, and a Uttle cullis ; season it to your taste, and add a bunch of sweet herbs : when it is well skim- med, and the sauce of a proper consistence,' put in a little mustard, and serve it up.

Ox Palates forced. Stb w your palates whole with forcemeat rolled up ; when done, cul^p^m in half : serve them up with a good sauce of tr^es.

nm^m^ Oaf P^^aii^.

Having boiled sotne palates in water tDl lender, cut them in pieces of what shape you please, and steep them two or three hours in some vinegar, with salt, pepper, a clove of garlic, a little flour and butter, a laurel leaf, and three cloves. The whole marinadq must be made luke-w.arm, then take them out, dry, flour and fry them, and serve them up with fried parsley.

SECT. IL STEWING POULTRY, &a

Turkey en Pain.

Take a fine turkey, bone it, and put into the car- case a ragout ooinqposed of large livers, mnshrooins, and streaked bacon, all cat in small dice, ajid mingled with salt, fine spices, and shred parsley and onions* Sew the turkey up, but take care to shape it ni<^y i then put a thin slice of bacon upon the breast, and wrap it in a cloth. Stew it in a pot, but not too largfs a one, with good broth, a glass of white win^, apd a bunch of sweet herbs ; when it is done, strain the liquor the turkey was done in into a stew-pan, after having takeii off the fat ; reduce it to a sauce, adding a spoonful of cullis ; then unwrap your turkey, take off the bacon, dry away the grease, and serve it up with the sauce.

Fowls.

^ PiTRftUfi the samei method^ at first, in stewingp&wls as you do turkeys ; that U^ to say, put skewers crcsS" ways at the bottom of your ^w-pan. When ywi have laid in your fowl, put to it a quart of gravy, a bunch of celery clean washed indent very small, with twd w tlyfiee blades ^f mace. " Letjtstew gen fly till tkoSqtior i»^i^tkoed toa quantit;j|||ply sajlletefit^ sauce ; then add a large piece of btiti^ roUed iB floQir,

two spoonsfblaf rad.wiae» tlieMnieqnantityof catsap, Tsrith pepper and salt to season it Lay yourfowl m the d^h, pour the sauce over it, and send it to table.

Chickens.

Half boil them in as much water as mil just cover them, then take them out, cut them up, and take out the breast bones. Put them into your stew-pan with the liquor, and add a blade of mace and a httle salt. Corer the pan close, and set it over a slow fire. Let it stew till the chickens are enough, then put the whole into your dish, and serve it to table.

Oooae Gribleta.

Put them into scalding water, by which you will be enabled to make them properly clean. iVhen this is done, cut the neck into four pieces, the pinions in two, and slice the gizzard. Put them into your stew-paii with two quarts of water, or, if you have it, mutton broth, with some sweet herbs, an anchovy, a few peppercorns, three or four cloves, a spoonful of catsup, and an onion. When the giblets are tender, put in a spoonful of good cream, thicken it with flour and butter, then pour the whole into a soup-di^ with sippets of bread at the bottom, and serve it up.

Ducks.

Take two ducks, properly picked and drawn, dust them with flour, and set them before the fire to brown. Then put them into a stew-pan, with a quart of wa- ter, a pnt of red wine, a spooiiiuf of walnut catsup^ the same of browning,, an anchovy, half jbl lemon, a dove of garUc, a bunch of sweet herbs, with chyan pepper and salt to yoor ta«te. Let them stew gently liHrhi^aahoar^ or tfll you fi94tl)MA tender; theolay them OB a d^ an^ keqi ^em.hwt. Skim off ibeM ftpm th^ liqugr iq whioh jl^ey wfre rt^^e^MSteain iti thmugli a h«ir sieves at^ 4x>.^SL&m^m»^V^*^^ fl^, lxAUtqui(d«iiilre4i]fie4 mQ]:e.tha»l>iiil ^i

md, ^efkvmf i^ Q¥er yo^r.dfK^ ^vidserve thmi up^i

8*

92 > ^TEfPlMk *

Put Into yotir stew-pah a piece of Bresh tintter, and set it on the fire ; then pnt in your duck, alid turn it in the pan two or three nHttnles : ^ake out the fat, but let the duck remain. Put to it a pint of good jgravy, a pint of peas, two lettuces cut small, a bunch of sweet- herbs, and a little pepper and salt Cover them close, and let them stew for half an hour, now and then sha- king the pan.^ When they are just done, grate in a little nutmeg, with a smallquantity of beaten mace, and thicken it either with a^ piece of butter rolled in flour, or the yolk of an egg wat up with two or three spoonsful of cream. Shake it all together for two or three minutes, then take out the sweet herbs, lay the duck in the dish, and pour the sauce over it. Garnish with boiled mint chopped very fine.

Put into the bodies of your pigeons it seascming made with pepper and salt, a' few cloves and mace, some sweet herbs, and a piece of butter rcffled in flour. Tie up the necks and vent^, and lialf roast them. Then put them into a stew-pan, with a quart of fijood grkvy, a little white wine, a. few peppercorns, mre^ or four blades of mace, a Trfl! of femon, a bunch of sweet herbs, and a small onion. Stew them gently till they are enough ; then take the pigeons out,. and strain the liquor through a sieve : stuhi'it arid thicken it in your stew-pan with a piece o( 'butter rolled in, flour; then put. iu the pigeons with' isome pickled ntaishrooms; steW ^it about five minutes ; put the pigeons into a dish, and potir the sauce ovei' theni. .

:P^r into youi*^»^*ipM wlAilke |S)g{iiitont%s^fi)U€^ v«ld:'lildffi M will o^i<%; ttiia^M'it «MW tffl thOf^ fsl

pM''ii«<^tirttetiMte«4^t«^ a Httte tMHIMf

madi^ k (i^iass ^^win^,' AHd sdme pci^i fetttderft. I^ it k iK>t tit^iently adb^n^, tMeke^ ft Witft a ^HM

of bQtter roO^ JA4mrtiutd«qi0eae ina little leooa* joiee. Thf^i take up the pheasant, pour the sauce over iU and put forcemeat balls into the dish.

Partridges.

Truss your partridges in the same manner as {or roasting, stuff the craws, and lard them down each side of the breast ; then roll a lump of butter in pep- per, and salt, and beaten mace, and put into the bellies, Sew up the rents, and then pot them into a stew-pan with a quart of gcfod gravj, a spoonful of Madeira wine, tbe saine of catsup, a tea-spoonful of lemon* {Hdde, h^ the quantity of muirfiroom powder, one an- diory, half a lemon, and a i^rig of sweet maijomm. Oover (he van close, and stew them ha]f an hour * then take i&em 4mt aad thicken the gravy. Boil it a Utfle, and poor it over thepartrklges, and lay round them artichoke bottoms boitod and eut in quarters, and the^ yolks of four hard eggs. Woodcocks must be stewed in the same manner.

OucuMbi^s.

Pare twelve middle fdmd. cneninbers, slice them about the thickness of half a crown, and lay them in a coarse doth to dram. When quite dry, flour them, and fryLthraxIn.freA batter till ikey are brown ; then take tlmm oat with s^ ^gndioe, and lay them on a plate before 1^ fire. Take a Iwge fsoeumber, cut a long piece <wt of tbe side, and sq^ctp out all the pidp. Have, ready ;SGwe0ilioi»ii me^ly fried,. fiU tfae coeumber with these^ Mid aeaaM ^h pq^p^^nd salt ; th^i put in the pieoe that was 'Cut oat, and ^e it roimd with paeklkMad. Flrarit, iwdfi^yittiUitisbrowni then take it outcrf* thejmti and keep^ hot Let the piqi vemmvi on the fir^ and wiuSe.you are potting^ in a lit^ tie flour with one hmd^ keepstindM^g it withtiie othe^ **->Whm it is tbickr put lin. two 4^ three Mpows&Jik i4 waieTt^alf a.pintof T^HUitQfWTed iii^^ andtwo^pooqfi- fiil<^cat0dp. Sli«ttM»649g^tiier«a«^iaddtl^eis]i)}^^ of maiee» mur clovea, faidf a nntm^ gfated, and a Ijfr-

$4 nnntn^ '

tie pepper and salt, att beat fine tog^er. "l^ir it into the saucepan, and then throw in yonrcnenmbers. Let them stew for two or three minutes, then lay the whole cucumber in the middle of your dish, having first un- tied it, the rest round it, and pour the sauce all over. Garnish the dish with fried onions.

Peas and Lettuce. Put a quart of green peas, and two large lettuces washed clean, and cut small across, into a siew-pan, with a quart of gravy, and stew them till they are ten- der. Put in a piece of butter rolled in flour, and sea- son with pepper and salt. When of a proper thick- ness, dish them up, and send them to table. Instead of Wteryou may thicken them with the yolks of four eggs, and if you put two or three thin rashers of lean ham at the bottom of the stew-pan, it wiU give the whole a very fine flavour.

SECT. m. STEWING FISH.

Carp and Tench'

Having scaled and gutted your fish, wash them thoroughly dean, dry them with a ckitk. • Then put them into a stew-pan, with a quart of wat^; the same quantityof red wine, a large spoonful of lemon-pidkle, another of browning, a Btfie mnslntMn-powder, chy^ an pepper, a large onion stuck with cloves, and a stick of horse-radish. (If carp, add the Ubod, which you must be careful to sme vi^n you- kill therau) €r6ver your pan close to keep in the steam ; and let theM steW gently ovier;a slew ^etill your gravy is re- duced to ju^ enough to cover them. Then take the Ifish out, and put them into the dish you intend ix ta- ide. 'Bet ^e gravy again on tixe fire^ and ithichm. it wftti a large lump of butter rollal in floor ; beil it a Iit^ ^, and then strain it over your flsh. Gatniriir with

(Hckled mnshroonifl^ scnped luiiM-fadirii» and the roes of the fish, some of them firied and col into smaH pieces, and tbe rest boiled. Jost before ym w&ad it ^fi, squeeze into the sauce the joiee (^ al^iion.

Barbel. Taks a large barbel, 8cale» got, and wash it in vine- gu and salt, and afterwards in clear water. Then pnt it into a stew-pan, with a sofficiency of eel broth to cover it, and add some cloves, a bnnch of sweet herbs, and a bit' of cinnamon. Let th^n stew gently till the fish is done, then take it out, thicken the sance with batter and flour, pour it over the fish, and'serve it up.

Small Barbel.

The small barbel is stowed like a carp, and when large may be dcNoe on the gridiron, served up with a white sauce.

Trout

Mare a staffing with grated Inread, a piece of but- ter, chopped pandey, lemon-peel grated, pepper, salt, nutmeg, savory herbs, and the yolk of an ^, all well mixed together. Fill the belly of your .fish with this, and then put it into a stew-pm widh a quart of good boiled gravy, half a pint of Madeira wine, an onion, a little whole pepper, a few cloves, and a piece of lemon- peeL Stew it vety gently over a slow fire, and when dQoe» take out 1^ fi^ and add to the sauce a little fiow^ m»d in swie cream, a littie catsup, and the juiqe of « k«iM». Let it jnst boil up, tlien«<7adn it Q¥et your fisht and asrrvr it np.

Fflfce.

Make a browning with butter and flour, and put it into your stew-pan with a pint of red wine, a fag- gfot, foor clovef^, a dozen of smatf onions half boiled,' with some pepper and salt. Cut your pike into pieces^ put it in, and let it stew veiy gently. When done, take it out, and add to the sauce two anchovies and a' spoonful of capers chopped fine. Boil it for a minute or two, and tiien pour it over the fish. Garnish with biead idedy fiied, and cut three-comer ways.

96 nrxwiKO

* J Fricandeau of Pike. ^ Cut a pike into slices, according to its size j after having scaled, gifttecl, and washed it, lard all the tipper part witii bacon cut small, and put it into a stew-pan with a glass of white wine, some good broth, a bunch of sweet herbs, and some fillet of veal cut into small dice : when it is stewed, and %he sauce strained off, glaze it like other fricande«tus.. It may also be firica^ seed like chickens (as a side dish); or you may stew it, and serve it up with a white sauce. •

Cod. Cut some shces of cod, as for boiling, and season them with grated nutmeg, pepper, salt, and sweet herbs. Put theni into a stew-pan with half a pint of white^wine and a quarter of a pint of w^ter. Cover them close, and let them simmer for five or six minutes. Then squeeze in the juice of a lemon, and add a few oysters .with their liquor strained, a piece of butter rolled in flour, and a blade or two of mace. Let them stew very gently, and firequently shake the pan to pre- vent its burning. When the fish is done, take out the onion and sweet herbs, lay the cod in a warm dish, and strain the sauce over it.

SoleSf Plaice, and Flounder^.

The same methods must be taken for stewing eilhen^ of liiese kinds of fish. Half fiy them in butter, then take them out of the pan, and put to the butter a quart of water, two anchovies, and an onion sliced. When they have boiled slowly for about a quarter of an hour, put your fish in again, and let them stew gently about twenty minutes ; then take out the fish, and thicken the sauce with butter and flour. Give the whole a gentle boil, then strain it through a hair-sieve over the fish, and serve them up with oyster, cockle, or shrimp sauce.

Lampreys and Eels.

Having skinned, gutted, and thoroujghly washed your fish, season them with salt, pepper, a little lemon

FISH. . VI

peel shred fine, ma^ doves, and nntm^. Put some thin slices of butter into your stew-pant snd . hafvinff rolled your fish round, put them in, with half a pmt of good gravy, a gill of white wine, a bunch of maijorum, winter savory, thyme, and an onion sliced. Let them stew over a gentle fire, and keep turning them till th^ are tender. Then take them out, and put aq anchovy into the s&uce. Thicken it with the yolk of an egg beat veryfine, or a piece ofbutter rolled in flour. When it boils, pour it over the fish, and serve them to table.

Prawns, Shrimps, and Cray-fish.

Take about two quarts of either of these fish, and pick out the tails. Put the bodies into your stew*pan, with about a pint of white wine (or water with a spoon- ful of vin^;ar) and a blade of mace. Stew these a quarter of an hour, then stir them together, and strain them. Having done this, wash out your pan, and put into it the strained liquor and tails. Grate into it a small nutmeg, put in a little salt^ a quarter of a pound of butter rolled in flour, and shake it all together. Cot a thin slice of bre^d round a quartern loaf, toast it brown on both sides, cut it into six pieces, lay it plose together in the bottom of your dish, pour your fish and sauce hot over it, and send it hot to table. If cray- fish, garnish tiie dish Willi soine of their biggest claws laid thick rounds, »

PysterSp

Strain the, liquor of your oysters, and put it into your saucepan with a little beaten mace, and thicken it with flour and butter. Boil this three or four mi- nutes, then toast a slice of bread, cut it m three-cor- nered, pieoes, and lay th^ui round the dish intp whkh , you intend tgi put the oysters. Then put into the pan a spoonful of cream with y<M3r oysters, shake them round, and let them stew till they are quite hot^ bat be careful they do not boil. Pour them into a deep plate or soup-dish, and s^rve them Up. Mostkindadf hell-fish may be stewed in the same maimer. . '

98 * RAfiRiMG

Was)* them thcflroughly clean in thfeit own liquor, and then put them into your scollop shelli^ ; strew over them h few ci'umbs of bread. Lay a slice of butter on the fitst you put in, then more oysters, and bread and butter successively till the shell is fall. Put them into a Dutch oveij to browii, and serve them up hot in the fiheSs.

Musdes^

Wasa them very clean in several waters, then put them into a stew-pan, and cover them close. Let them stew till th^ sheUs open, ^hd then pick out the fish ctean, one by one. Look under the tongtie to see if thete be a crab, and if you find, one, throw that muscle nway. You will likewise find a fettle tough article tinder the tongue, which you mtist pick off. Having thus properly cleansed them, put them into a sauce- pan, and to a quart of musctes, put half a pint of the tiquor strained through a sieve ; add a few blades of mace, a small piece of butter rolled in flour, and let thm 6tew gently. Lay some toasted bread in the dish, and when th^' miiscles are done, povt them on itv Mid serve thefai tip. ' , '

HASHma AJST) Mmeum:

BUTCHER^S MEAT^,

^ Calf '9 Head.

AS a whole calf's head is ratlin tdo large for the CDniumptioa of most familieB at one time; and as we mean ixy Confine our receqyts within soeb compass ms may witb equal ooavenience and pleasure Mit all« s0 we shall heregive directions finr only hashing ime^half, olxMrvin^ tiiat should there be occasion for doing the whole, it is only doubling the ingredients here prea lor a part

KtAT. P9

Wash the head M*etoai» an possible, and then boil k a qnotter of an hoar. When cold, cat the mmt, as also ^e topgue^ into thin broad slices, and pot them into a stewing-pan* i?vith a quart of good gravy* When it kas stewed three qaarters of an honr, pat in an an- chovy, a little beaten mace, ebyao pepper^ two spoons- ful of lemon-pickle, the same quantity of walnut cat- sup^ half an ounce of truffles and morels, a slice or two of lemon, some^feweet herbs, and a glass of White wine. Mix a quarter of a pound of butter with some flour, and put it in a few minutes before the meat is done. In the mean time put the brains into hot water, and beat them fine in a basin ; then add two eggs, a spoonful of flour, a bit of lemon-peel shred fine, and a littJe parsley, thyme, and sage chopped small. Beat them all well together, and strew in a little pepper and salt ; then drop them in little cakes into a pan with boiling lard ; firy them of a light brown, and lay them on a sieve to drain. Take your liash out of yoiu* pan with a fish slic^, and lay it in your dish^ Strain yoiir gravy over it, and lay upon it a few mushroonis, forcr- meat balls, the yolks of two eggs boiled hard, and th'^ brain cakes. Garnish with sliced lemon and pickles. If the company is so large that there should be a ne- cessity for dressing the whole head, in order to make a pleashig ^iiriety, do^theothei^hhlf thus : Wheti it is parboiled, hack it cross and cffoss with a knife, and grate some nutmeg all over it. Take the yoU^s of two eggs, a little salt and pepper, a few sweet-herbs, sofne crumbs of bread, and a little lemo'n-peel chopped very fine. Strew this over the head, and then put it into a deep dish before a good fire. B^.ste it with butter,, and keep the dish' turning till all parts are" equally brown. Then take it up, and lay ^t on your hash,^ Blanch the half of the tongue, and lay it on a soup plate ; boil the brains with a littFe sage and parsley, ohop them fine, and mix them with some melted but- ter, and a spoonful of cream, make It quite hot, then pout it over the tongue, and seiTfe it up with the head. The mode of doini? fh\s half is usuallv termed ^tifting. ' 9 ^

lOO HASHING, 1

> ^ ^'^Fecd Minced. First cut your veal into tbiii slices, and then into small bits. Pat it into a saucepan with half a pint of gravy, a little pepper and salt, a slice of lemon, a good piece of butter rolled in flour, a fea-s^K)onful of lemon- pickle, and a large spoonful of cream. — Keep shaking t over the fire till it boils, have sippets of bread ready in the dish, and then pour the whole over them. Gar- nish with sliced lemon.

Mutton Hashed. , Cut your meat into small pieces, as thin as possi- ble; then, boil the bones with an onion, a few sweet herbs, a blade of mace, a very little whole pepper, a little salt, and a piece of crust toasted very crisp. Let it boil till there is just enough for sauce ; then starain^it, and put it into a saucepan, with a piece of butter rol- led in flour ; then put in the meat, and when it is very hot it is enough. Season with pepper and salt. Have ready some thin bread toasted brown and cut three comer ways, lay them in the dish, and pour over the hash. Garnish with pickles and horse-radish. '

SECT. II. /

HASHING POULTRY and GAME.

Turkeys. Cut the flesh into pieces, and take off* all the skin, otherwise it will give the gravy a greasy disagreeable taste. Put it into a stew-pan with a pint of gravy, a tea-spoonful of lemon-pickle, a slice of the en4 of a lemon, and a little beaten mace. Let itboil about six or seven minutes, and then put it into your dish, thicken your gravy with flour and butter, mix the yolks of two eggs with a spoonful of thick cream, put it into your gravy, and shake it over the fire till it is quite hot, but do not let it boil ; then strain it, and pour it oyer your turkey. Lay sippets roimd, serve it up, and garnish with lemon and parsley.

f OULTKT, 4"^. 101

Or you may do it thus :'

Cut the remains of a roasted turkey into pieces, and put them into a stew-pan with a glass oi white wiQe» chopped parsley, shalots, mushrooms, truffles^ salt, and pepper, and about half a pint of broth. Let it boil half an hour, which will be sufficient to do it ; then add a pounded anchovy and a squeeze of lemon. Scum the fat clear from the sauce, then pour the whole into your dish over sippets made of toasted bread cut thin. Garnish with diced lemon.

Fowls.

Cut up your fowl as for eating, then put it into a stew-pan with half a pint of gravy, a tea-spoonfiil of lemon-pickle, a little catsup and a slice of lemon. Thicken it with flour and butter ; and just before you dish it up, put in a spoonful of good cream. Lay sippets in the dish, and pour the hash over them.

Chickens.

Cut a cold chicken into pieces, and if you have no gravy, make a little with the long bones, onion, spice. Ace. Flour the chicken, and put into the gravy, with white pepper, salt, nutmeg, and grated lemon. When it boils, stir in an ^g, and mix it with a little cream. As soon as it is thoroughly hot, squee2se in a little lemon-juice, then put « the whole mto a dish, strew over it some crumbs of bread, brown them with a salamander, and then serve it up hot to table.

Partridges or Woodcocks,

Having cut it up in the usual manner as when first brought to the table, work the entrails very fine with the back of a spoon, put in a spoonful of red wine, the same of water, and half a spoonful 6f vinegar; cut an onion in slices, and put it into. rings; roll A little butter in flour, put them all into your pan, and shake it over the fire till it boils ; then put in your bird, and when it is thoroughly hot, lay it in your dish, with sippets round it. Strain the sauce over the bird.

and lay the onioftsrin riiigs. Thi« will make a deli- cate, dish for two people either, for dinner or supper ; and where there is a large company is an ornamental addition to other articles provided.

Wild Ducks.

Z JT I'p yonr duck in the usual manner, then put it i. .> .. ]yjLi\, witk a spoonful of good gravy, the same of I . % . d an oaion sliced exceeding Run. When

i: :...o ,.. .. .. cvo or three minutes, lay the duck in the

cL_ , v tl:: gi'avy over it. You may add a tea-

spo: :./.; :':* j:,j^^ liquor, or a little browning.

flares.

Cut your uare into small pieces, and if you have tuiy of the pudding left, rub it small, and put to it a t^iii of red wine, the same quantity of w^ater, half an r.vichovy chopped fine, an onipn stuck with four c: > uv^, and a quarter of a pound of butter rolled in J a\ Pat these all together into a saucepan, and set io o> er a slow fire, shaking it at times t\mi the whole i i^y be equally heated. When it is thoroygUy hot (ibr you must not let any kind qf hash boil, as it will liarden the meat) take out the gtnion, lay:«ij)pets in tiiid round the dish, pour iu yom: hash, aruj ^eyve it hot to table. >.

Hare Juggfd.

After you have cut your hafre into small pieces, lard them here and there with very thin slips of bacon ; season them with a little pepper and salt, and put them into an earthen jug, wifii a blade or two of mace, an onion stuck with cloves, ai>d a bpuch of sweet herbs. Cover the jug close, that the ^e^in,ma^ be retained ; set it in a pot of boiling water, and aboc^ jkhree hours will do it. Then turn it out of the jug Into the dish, take out the onion and sweet l^rbs^-and ©end it hot to table. With respect to the larding, it may be used or omitted, at your own discretion. Gar nish with sliced lenKm.

CcT. your venison into very thin slices, and pnt it into a stewing-pan, with a large glass of red wine» a spocmful of catsup, the same of browning, an onion std(^ with cloves, and half an anchovy chopped fine. When it boils, put in your venison, and let it remain till it is thoroughly heated. Then pour the whole together Into a soup dish, with sippets underneath. Garnish with red cabbage or current-jelly.

CHAPTER IX. FRICdSSEEIJ^G.

SECT. I.

BUTCHER'S MEAT, POULTRY, &c

^eafs Tongue.

HAVING boiled the tongue till it is tender, take it up, peel it, and cut it into slices. Put them into a firying-pan with a proper quantity of butter, and let them fry till they are brown. Then pour the butter clean out of the pan, and put in some good gravy, with a bunch of sweet herbs, an onion, some pepper and salt, a blade or two ofifnace, and a gill of wine. When they have all simmered together about half an hour, take out the slices of tongue, strain the gravy, and put all again into the pan, with the yolks of two ems beat fine, a little nutmeg grated, and a small piece ofbutter rolled in flour. ShaJce the whole well together, and when it has simmered for about five minutes, put the tongue into your dish, pour over tiie sauce, and serve it to table.

Sweetbreads White.

These must be likewise first scalded, and then cut mto long slices ; when done, thicken some veal gravy with a piec^ of butter rolled in flour, a little crea]ii» 9*

: 104 TRICX«EMN«^

some grated lemon-peel and nutmeg, white pepper,

salt, and a little mutdirooui powder. Wkeotteise have .. stewed- together about ten miautes, p«t in the sw^et- * breads, shake tlie pan, aod let tiieiii tsimmer ;< ^^n

squeeze in a little lemon-juice, pour Ihe whole into

your dish, and serve it up.*

Calf's Feet a-la-Carmagot

Parboil them, then take out the tong bones^ split them, and pat them into a stew-pan, with some veal gravy, and a glass of white wine. Add likewise the yolks of two or three eggs beat up with alittle cream, grated nutmeg, salt,*and a piece of butter. Stir it till it is of a good thickness ; and when the whole has gen- tly simmered for about ten minutes, put the feet into your dish, and pour the sauce over them. Garnish with sliced lemon.

Tripe.

Cut your tripe into pieces, about two inches square, and put them into your stew-pao, with ^smu£h white wine as v^ill half cover them, a little, Avhite pepper, sliced ginger, a blade of mace, a bunch of sweet herbs, and an onion. When it has stewed a quarter of an hour, (which will be sufficient time to do it,) take out the herbs and onion, and put a little shred parsley, the juice of a lemon, half an anchovy cut small, a cup full of cream, and either the yolk 81 an eggy or a piece pf butter. Season it to your taste ; and when you dish it up, garnish with lemon.

\Chickens. ^

Skin your chickens, and then cut them into small pie- '45efe, l^r which wash them with warm water, and tha- Tort^iy dry them ^vith a cloth. Season them with salt and pepper, and put them into a stew-pan with a lit- tle water, a large piece of butter, a bunch of thj^me, ttnd'»ftB*tmiai'jdr«rn, an onion stuck with cloves, a lit- tle lemon-pickle, a ^la^sof wine, aninchovy, a little and mitmag. WWen fhe chickens have stewed

. -i

tiU.ttiey are tender, take them Wi wd lay them in your

dish. Tbicbeu yofor gravy with butter rolled in flour» and the^ strain it. Beat m> the yolks of three egg% and mix them vnth a^ of rich cream ; put this iuto yam* gravy, and sbakje it oi«r the fire till it is quite hof^ but do not suffer it to boil. Pour this over your chiQk- ens, and senre them up. Garnish with sliced lemon.

Rabbits White. To fiicasee rabbits white, you must cut them up as for eating, and then put them into a stew-pan, with a pint of veal ^avy, a little beaten mace, a slice of le- mon, an anchovy, a tea-spoonful of lemon picMe, a lit- tle chyan pepper and salt. Let them stew over a gen- tle fire till they are enough, then take them out, and lay them in your dish. Thicken the gravy with butter and flom*; then strain it, and add the yolks of two eggs, mixed with a gill of thick cream, and a little gra- ted nutmeg. Stir these welhtogether, and when it be- gias to siinmer, pour it quite hot over your rabbits, and serve them to table.

Rabbits £rQwn. €>cjT them into pieces as beibre directed, and fry i^m m butter of e light bro^wa. Tliien p.at them in- to a stew-pan, with a pint of wat^, a slice of lemon, an anchovy, a large spoonful of browning, the same of catsup, a tea-spoonful o^ lemon-pickle, and a little chy- an pepper and salt. Stew them over a slow fire till the^ are enough, th^i thicken yow gravy with iiotter and flour, and stirain it. Dish up your raobits, and pour the gravy over ttiem. ft,»rniHh yrith.diced ^iUds.

SECT. n.

-FRICASEEING FISH, A«.

Cod Sounds. Haviko prop^ly cleaned them, out them into.amoll :pkiees, .boil them in ipilk and water, ^nd then set l|lie;jfi 'to di^. Then put tbem into a clQan saucepan,

imd season them with beiaten maoe, gtttted mitinc^, mid a'fittle pepper and salt. Add to tibem a cap fiifl of ciream, with a good piec6 of butter roHed m floor, and keep taking the whole till it is' thorbuglfly hot, >nd of a good thickness. Theii poor aH into yoar dish, and sehre it up, with H ^ced lemon forg^rriish.*

Soles.

Wui&v you have skinned, gutted, and thoroughly washed them, cut off their heads, and dry the fi^ in a cloth. Then cut the flesh very carefwDiy from the bones and fins on both sides ; cut it first long- ways, and then acro^ in such divisions that each fish may make eight pieces. Put the heads and bones into a stew- pan, with a pint of water, a bunch of sweet herbs, an onion, a little whole Mpper, two or three blades of mace, a small piece of lemon-peel, a little salt, and a crust of Inread. Cover it close;, and let it boil till it is half wasted : then strain it through a fine sieve, and put it into a stew-pan with your fish. Add to them half a pint of white wine, a little parsley cho|^d fine, a few mushrooms cut small, a little grated nutmeg, and a piece of butter rolled in flour. Set altogether over a slow fire, and keep leaking tbe pan till we fish are enou^ : then dish them up vnih the gravy, and 8ar?e them to table. Garnish with lemon.

Eels^

Skin three or four large eels, and notch them^from end to end. Cut them into four or five pieces each, and lay them in some^r^rin^ water for haU* an hour to crimp : then dry them in a cloth, and put them into your pan, with a piece of fi-esh butter, a green onion or two, and a little chopped parsley. Set the pan on the fire, and shake them about for a few minutes : then put in about a pint of white wine, and as much good broth with pepper, salt, and a blade of mace. Stew B& together alx>ut half an hour : and then add the yolks of four (gar five eg^ beat smooth, and a little grated nutmeg, and chopped parsley. Stir the whole well

together, and let it siiiimer fiiur or five minotes, then sq[ueeze.in the juice of a lemon, give the whole a good shake, pour it into your dish, ^nd serve it up liot. Gar- nish with lemon.

Tench are exceediqg fine dressed in the s^me man- ner. "

Flounders,

Take a sharp knife, and carefully raise the flesh on both sides from head to tail ; ' then take tlie bone clear out, and cut the flesh into pieces in the same manner as directed for soles, only Jet the pieces of each consist of six instead of eight. Dry your fish well, then spriu- ide them with salt, dredge them with flour, and 11 y them in a pan of hot beef dripping, so that the fish may be crisp. When so done, take them out of the pan, drain the fat from them, and set them before the iire to keep wai-m. Then clean the pan, and put into it 'Some minced oysters, with their liquor clean strained, «ome white wine, a little gr ited nutmeg, and three au- ^ovies. Stew these together a few minutes, and then put in your fish, with about a quarter of a pound of fresh butter. Shake them well togeUier, and, when quite hot, dish up your fish wijh the sauce, and servo them to teble. Garnish with jrpikls f)f ef ^» bailed hard and minced, and sliced lemon. Ypn J»ay firicasee sal- mon, or any other firm fish, in th^ sanu^ manner.

Skate or Thomback. These must be prepared for 4ressing in the same manner as directed for soles and flounders ; after which put them into your stew-pan. To one pound of the fish ptit a quarter of a pint of water, a little beaten mace, and grated nutmeg ; a small bunch of sweet herbs, and a little salt. Cover it close, and let it boil about a quarter of an hour. Th«n take ^ut the sweet herbs, put in a quiwter of a pint of good cream, a piece of butter, the size of a wahaut, rolled in fl<piir, and a glass of white wine. Keep shakmg the pan all the time one way till your firicaseie is thicl^ and spaooth ; thG» di?ih it np, ajid garnish with J^ilHyi* . : .

108 PBicAssjit^o FISH, 4r^,

Oysters.

Put a little butter into yoiir stew-pan, with a slice of ham, a faggot of parsley and sweet hei1>s, and an onion stack with two doves. Let them stew over a slow fire a few minutes, and then add a little, flour, some good broth, and a piece of lemon-peel ; then pot in your- oysters, and let them simmer tiU they are tho- roughly hot. Thicken with the yolks of two e^p, a little cream, and a bit of good butter, take out the ham, faggot, onion, and lemon-peel, and add the squeeze of a lemon. Give the whole a shake in the pan,r-and when it simmers put it into your dish, and serve it up.

Boil your eggis hard, and take out some c^ th# yolks whole ; then cut the rest in quarters, yolks and whites together. Set on some gravy witli a little shr^d thyme and parsley in it, and let it boil about a minute* Then put in your eggs, with a Uttle grated nutmeg; and shake them up ^th a piece of biitter till it is of a proper thickxiess. Pour it into your dish, and serv^ it up.

Eggs unth Onions and Muskroams. ^

When you have boiled the eggs hard take dut the yolks whole, and cut the whites in sBps, with some onions and mushrocMns. Fry the onions and mush- rooms, throw in the whites, and turn them about a lit- tle. If there is any fat, pour it off. Flour the onions^ &;c. and put to them a little good gravy. Boil this up» then put in the yolks, and add a Kttle pepper and salt. Let the whole simmer for about a minute, and then dish it up.

Mushrooms.

If your mushrooms are very small (sueh as 'are usually termed bnttcms) you must only wipe them with a flannel; but if largie peel them, scrape the insides, and throw them into some salt and water. After ly- ing some time, take them out and boil them in water

RAOOplira UMAT. 109

frith mme «ilt in it ; and.wb^i they are tmAVf^ymt iu a little shred pai^ey, an onion stiick with cloves^ and a glass of wine. Shake them np with a good piece of bntter ix^ed in flonr, and pat in three spoons*- tal of thick cream, and a little nntm^ cut in pieces. When the whole has stood two or three minutes, take out the onion and nutmeg, then pour the muriirooms with their sauce into your dish, and serve them to laUe.

Skirrits.

Wash them thoroughly clean, and when you have boiled them till they are tender, skin the roots, and cut them into dices. IJave ready a little cream, a piece of butter rolled in flour, the yolk of an egg beaten fine, a little grated nutmeg, two or three spoonsful of white wine, with a very little salt, and stir all together. Put your roots into the dish, and pour the sauce over them.

Artichoke Bottoms.

Thssb may be fricaseed either dried or pickled. If dried, lay them in warm water for three or four hours, shifting the water two or three times. Having'' done this, put some cream into your saucepan, ynth a large piece of ISresh butter, and stir them together one way tall the butter is melted. Then put in the arti- chokes, and when they are hot dish them up..

CHAPTEK X. JUGOOS. , SECT. I. BUTCHER'S MEAT.

Breast of Veal.

HALF roast it, then take out the bones, and^f ut the mea^ into a stew-pan, with a quart of veal gravy, ai} ounce of niorels, and the same (quantity qf truffiesi

.«?

Wh^n^lheiniest .iMtt mmtd m it 4^ iSmt khAjtn^ befoDe foa tkifi^ten the gmvy, pdt in a fkit oysters, some piokipcl mnsluPMlns^ and pickled e^ctsnibeiis, al) jCQt in «mail teapaAw piftaeis^ imd the ydlfcs of iToiir leggs JbcHtodi band. In' the fii^aiitiiM^ cut yont sw^tbread irrta j»eq«ij awi .ftf it of a )^|^ iJrowtt. Wh^n the Fealispraperlxr stewed, disUit tijH attd JxMii' the gratry hot upon it. Lay yotosweettee^d, tnorels, triifltes, and egs^s ronnd it, nnd garnish with pickled barbemes. In placing this dis'i on the table, if the company is hir£-e, and the provisional entertainment designed W^e s: t out hi ta?5te, if for supper, it must be placed* at the bottom of the table, but if for dinner, either on th^ tbp or on <mc side. It tinuiy likewise be stewed tender, and ser» '- d Y.ith a white sauce of young peas or button

. J'^epk of VeaL . . . ' Cut your veal into steaks, and flatten them with a rolling-pin : then v^.aai^n t\\em with, salt, pepper, cloves, and mace- lard them w^tji Imema sfa'owed witii' temon- peel ax\^ t^iyme, sind -^\\j^ tl^cem in the ytilkB. of eggs» Having dojie t|)is^ ^ftV^. W ^ ,^^^t of stcong cappaper at the four corpej:,^ ja^tiiQ^i^pe^of a dirlppm^^ birt- ter it aU over, as .fj^^Q , ti^^^gri.djrr^, ^nd set to er a • ehw^ co'^l fire, put in yoi^ifleat^^jiBd.tet^ turning it ofteq, ar^d b^jst^ it wftll « <it^ to heep in itm * gravy. When it is enough have ready half a pint of strong gravy, season it high, and put into it mushrooms and pickles, forcemeat balls di^p^an the yolks of e^js, oysters stewed and fried, to lay round and at the top of your dish, and theii servp it qp. ff for white ragoo, put in a gill of white wine, with the yolks of two eggs beat up with two or three spoQnsftii of cream ; but if a brown ragoo, put in red wine,

* * ' i ^ ' '"' * . ■ . *' ' Sweetbreads Brown.

. First scald yoin- i^wfeetftr^dfe, and then cuj them into siii^^. t^ht up the »)wik of arfit e^g rerj^ flne^, w!f h a little fl(>i8»y p©ppey> saJtv ted «rtmeg:. ■*■ ©Jpyb^'^Uc^fe * of swreetbtead into thin, awlfiy thekw'Of atrifee Bght

^yffL Tk^n fifkikm a Jittie good grmmA some tipHT ; liajil it w^y md add eatsnp or iRusWooioi po^ir- ider, a i^tl^ juice of a lemoni and chjaa pepper. Put jwa swe^]xed4^ iuto this ; and wUen the j have stewed in it about five minutes* put the whole into your dish, and seve it up. Garnish with sliced lemon. .

^B;rj^ b^^iog j^ £^t, talw out the faoneB, <itt ^p%t io^ fjto^s, acid )>rowQ thamin a fi7ing«^paii; then put 4;|fi^ i^.9PmgQod bejsf gravy, withmoce1s,trai^ %^ fisted QtiHShnwinfi, .and the yolks of feur egp J^ilOfl )mL m»^ s^it, and^ Uttle.butter zoUed inilpur. %4f^ %^ ^w tfOge^cr about five minutes^ and then ^ j^ iittt9 ymr. d^ Garnish with sliced lemon.

Ptg-^^ ^eef fmd Ears. FiRS^r 1^9^ th^oji jtijl thejr ar^ tender, then c^t the ears into 1911^ iiarj;o^ sljices, and split ihe feet down the middle, Fut i^t<? a stew-pan alJout half a pint of beef gravy, ^.tea-spo9nfpl of lemon-pickle, a large one of catsup, ,the same of browning, and a little salt. Thickeii^the^ with apiece pf. butter rolled in flour, and let the f^^et and ears ))e yolked oyer w;ith egg, l^en roll them in l^read-crumbs and seasoning; let the feet ,be nicely browned with a salamandef, jpir fried; ^en let them boil gently, and, when ^noi^ Jfivth;e feet ip the middle of' t^e 01^11,.?^ ears jofl^d .t|iem, i^hen

alj-ain your ffrayy, p9urit over t^i^npi, ^d J^ar^U w^tjji curled' parstey.

A Fore-quarUr. (^ House Lamb. ^j^S^ off itl^. knwkteHbooe, and then wi*h a^arp fcn|^ qR<; off Jth^^feip. h»4 it w^ett witii baiooil, «<dj fry k 9f ja ji^Mg\it Ibrown. Tiiettput it into a stew- pap, |Li^ jij^ iCQv^ At>ovfer with mn*ton^avy^ a bunch of swi€iet 1^)^, wme >pepj^, salt, beat^ .made, and a liftljje wh^le .p^pppr. iGOvcr i* dose, and>ie* it stew h^ a©ibQur. PTten pour odjit jfcheiiquar, anditake caue tokeqp^thie l^b hQt: Strain off thp gra^iy, and iiare* reftdVilv^^.pint of pys^bers fried hcovm. Poor all thf

112 RA^OOilCQ

fiifefixnii Aem, imd^pntthem into the gravy, wilh two 4^Kxm8fiil (^r^ wise, a few mnshroomis, and a bit of jbriiitter.roUed in flour. Boil all together, with the juice of half a temoQ. Lay the lamb in the dish, pour the Muoe over it, and send it to table.

Beef.

Take any piece of beef that ha^ got some fat to it, f&a, the meat dean from the bones, strew' some dour ovef it( and fry it in a large stew-pan with butter tiH it htoi dt nice brown : then 'covpr it in the pan with gravy miade in the following nmnnt^'': take about a poi^idof Goiarse'beef, half a pound of veal cut sm^ll, a bunch of sweet herbs, an omon, some wh(de' black aad white pepper, two or three blades of mace, fouri^ fi'ri cloves, a piece of carrot, a slie^ of lean bacon steeped in \inegar, and a crust of bread toasted brown. Add to these a quart of vrine, and let it bdil till it is*half Tvasted. Jn the meantime pour la qujart of boiliiig wa- ter into the stew-pan, cover it close, and let it stew gently. As soon as the gravy is done, strain it, and pour it into the stew-pan with the beef. Then take an ounce of truiBes and morels cut small, with som^ fresh or dried mushrooms, and two spoonsful of catsup. Cover it close; and let it stew till the sauce is thick and rich. Have ready some artichoke bottoms quartered, and a few pickled mushrooms. . Boil the whole toge- ther, and wh^n your meat is tehd^t, and the sauce rich, lay the meat in a dish, jpour the ^auce over it^ and serve it hot to table. ' '

Mutton.

Ctyr scanethin slices, tiie right way of the gram, off ^ a fine leg of iimttoii, and pwe off all the iskin and fat. ' Then put a jaeee of butter.:into yoyr stew-pan, and- shake some flour over it; add to these two or three slides t)f lemon, wtth half an onion cut very small, a bamchofi^detherbs, andabl&deofmacq. Put your meat wifli these into the p«in, stir l^em together for : five QBr.mi minutes, and then put in half a pint of gra- vy^ with an anchovy minced ismSall^ m^ a piece of but •

tet loUed |i^ floqr. Stjr the whole well tegettMv eni when it has stewed ahoat teu minutes, diah it up, and serve it to tahle« Ganiish with pickles and slioed lemon.

SECT. II. RAGOOS ^POULTRY, VEGETABLES, ^e.

A Goose,

Ski N your goose, dip it into boiling water, and break the breast-bone, so that it may lay quite jBat. Season it with pepper and salt, and a Uttie mace beaten tc powder ; lard it, and then &>nr it all oven Having done this, take about a poimd of beef suet, and put into your stew-pan« and when melted, boiMng hot,.put in the goose. As soon as you find the goose brown all over, put in a quart of beef gravy boiling hot, a bunch of sweet herbs and a blade <]f mace, a few cloves, some whole pepper, two or three small eniOns, and a bay- leaf. Cover the pan quite cklse, and let it stew gen- tly over a slow fire* If the goose is slnall, it will be done in an hour, but if large, an hour and a half Make a ragoo for it in the followii^ manner : Cut some tur- nips and carrots into smaU pieces, with three or four onions sliced^ boil all enough, put them, with half a pint of rich beef gravy, into a saucepan, with some pepper, salt, and a piece of butter rolled in flour. Let them stew about a quarter of an hour. When the goose is done, take it out o[ the stew-pan, drain the iiqubr it was stewed in well firom it, put it into a diAi, and pour the ragoo over it.

Livers of Poullrif. Takb the liver of a turkey, and the Bvcts of /six fo wis, and put them into cold water. When they have laid' in it some time, take them out, and put the fowls* livers into a saucepan, with a quarter of a pint of gravy, a spoohful of mushrooms either pickled ox firesht tba

114 nU66iM

itmr.; fteasdh theih to yotnr ta1^ with pejraer and swlti- and let ihein stew gently ^bout teii minutes. In the meantime, broil the turkey's iiver nicely^ and lay it in the middle, with the stewed livers round it. Pouf the sauce over all, and gamisb with lemon^

Oysters.

Wniif the o^sters^ are dpehed, save as much of the liquor as you can, and strain it through a sieve ; wa^h your oysters clean in warm water, and then make a batter as ibllow!* r fileati tip the yciks df tv^o eggs with half a nutmeg grated, cut a litue l<^moil-peeI small, a good deal of parley, and add a spbonfttl of the juice of spinach, two spobnSftQ of creafifi bt infflk, alnd bea^ the whole up ^dth Botnr tiB it IS ai tfiifck batter. Slaving prepared tiiis, put a piefe6 of freiih btttter into a stew- pan, and wiien it is thorofe^Ijr hot, dip yodr oysters one by one into fee BfttfSt, tfifeni?oO theih in crumb* of bread gria^ed fine, WA ^ thi^hl 6ttfek diid brown, which done, take ttienl diit fe!f tfife pftii, dtf<! ^ekltiem before the fire. Httve i-feidjr k qSikn of tWiiiits^ shel- led and dsinned, and fiy th^in m thd h^itet. tVten enough, take tbem tip, p&it ffite fStt ovd 6f the pan,^ ^ake a litde ftnir all oVer the t*felli; bM fah a piete of butter all round tdth S ^iboto. TRfeh f^ut fn ^e oys- ter-Kquor, ttu-ee or f8tir bfdtfeS 3f iifeiicfe, die ehesnufsj and half a pint of Ivhit^ frSfe. Let khita tldil, ^na have ready the ycdks of tWo? e^ bekt \ip, Wiiii four spottnrfoJ df cresan. Stir afi well ix>g^h.ei:, atid when it is thicft and fine, Uy th* bjfiteb iii the dish, atid pour the tagoo liver tiifem. Gjahfi^ tvidi ehesnuts and lemton.

Muscles.

Put your muscles into a saueepan, and let thusan 8te\^ ttll they are open* Then take them out of the ♦ shells, and save the liquor. Put info your stew-pan ^ ' bit of butter, a few mushrooms phopped, a little pai«- i ley and grated lemon-peel. Stir these togetixer^ «nd tbtsapttt ill some gravy^ with pepper and salt; thick<»i

it witb a little flotur^bcnl it up, pat in the muscles witk {heii\ liqnor, and let them be hot ; then pour them into jonr dish, and serve them xk^. There are some miis«. cfes of a p^nuqoQs quality, to know which, when you stew them, put a half-crown into the saucepan, and if it is discoloared, the muscles are not wholesome.

Mushrooms.

Taks some iaige mushrqomSi peel thiwi, aiid cvA- the inside. Then broil them on a gridiron* and when the outside is brown, put them into a stew-pan, with a sufficient quantity of water to cover them. When ttiey have stewed ten loiautes, pot to Uiem a qioonfbl of white; wine, the same embrowning, anda little vine* gar. Tliicken it with butter and flour, give it a gentle boil, and serve it. up vfith sippets round the dish.

Jrtichoke Bottoms.

Soak them in warm water for two or three hoars, changing ; the water. Then put them iuto the stew- pan with some good gravy, mushroom eatsop ^r pow<* der, and a little chyan pepper and salt. When they boil, thicken with a little flour, put them into your dish, pour the sauce over them, and«erm.them up hot la taUe.

Asparagus.

Take an hundred of grass, scrape them dean, and put than into cold water ; t^en cut them as far as is i good and green, and take two heads of endive,, with a. young lettuce, andean onion, and cut them all very small. Put a quarter of a pound of butter into your stew-pan, and when it is melted, put in the grass, with the other articles. Shake them about, and when they > have stewed ten minutes, season them with a little i pffipor and salt, strew in a little flour, shake them: about, and then pour in half a pint of gravy. Let them stewi till the fsaxKXi is very good and thick, and theh't pow all into your dish- Garnish with a few of the i sijafdl tops of the grass- 10»

ttS BJioiiiotirG .

HS^m m^Hh^r in k litUe batt^. Tfteh <feain ttlfem Si d SKffe; ahd i^ttt ihm itiW a i^ide^ian, ^i^ a gill of g^^^tm S^idcJi^ftd <# Whit6 witie^ AnA A !fl4de bf mace. WHtii thdjr ha^ Atdw^d fiire br s&t Itiiiitite^, put in a jnece of butter, about the size of a walnut^ rolled in flour, a little sMt and chyan pepper. Shake Hi^tamm UJ^He? :tiB Ifife WiUXe % of A »gd6d thtek- nbm, thfeft p«t ttifeiA ihtb ^ur di^i, ^lid sbrve Hifetti upi.

cacdmbiers iato tiwor tiir^ pi^is^ ktdi^dib^ tb tbt;' sisse, tak^ sdl flie iriliiae otrt tHih i tiirttei', pttt in yotcH forcemeat, thissn put^m^ tidtter ittfo y«ir sfceW-paft along with the cucumbers: after they have stewed some time add some" ^^tkjd ^raV^; k j^sbss of white wine^ and let theni goontSiteaiser; titett^raittdfftiiefra- vy» seasoti aiid tinolteii it with bollm. Pnt it into the di^ widiL tfaecaeombm ) tttt^^dtsbtucfetbeglak^.

Takij alai^ c^altfloTror, wash it tborcnigyyi^Iefim^ and separate it into pieces, in the same manner ^<M would do for pickling.. Stew them in a nice iMTown cullis till they are tender. Seasan with pepper and salt, afldi!>titthehimijb a diSh ^Ih /thfe ^ti(t^ ioVer theiti. Ototf&h With a IfeW sprigfe bf M iMiSoWef nicdly bdilied.

Prench JBieans.

Take a qufeirter of k j^ec*: of beate, toting theiA clean, but do not sfditthem. Out them dciricr^ ill ihr^ ykit^i andlay theili in salt and wtater. 'Afb&tfk^^ia^ iog thus ^b6i]t a dbarter of ah \ixmt, difjtikm Wtft in a cloth, then put meib into k j^ati, jill^ Wbch y^d^ fried them of a hide brown colour, take (lieni otlt, pb^ afl the fat from the pah, and put into it a quartei* ctf'Ji' pint of hot water. Stir it into the j/an, by d^klft^ '

and let it boil. ThM tak^ ft qtiarter of a pound of fresh butter irolled m a littie Hxmr, two ^loommlof entBop, otie of miifihroom pickle, four of vfhite wine^ an onUm a/bads, with six doves, two or three bladesofbeaten mace, a little grated nntm^, and a little pepper wA telt. Stir it altogether for a fewHiinntes, andiibeh-pnt in the beans* 9faake the pan till the i;rhole is? well mixed together, then take ont the onion, and poor all into yoor di^ GrarlliBh wiUi what most pleases ydur fan* cy ; but pickles ntey be-prefi^red* This ioakes a Tery pretty side dish. .

Take three headiqf fine white efudire, wash them AOron^y eleati, and th^ipnt them into silt and we'- t0r for: three hodrs* Cnt off the green heaAs of a hon* dred of asparagus, .chop die rest small as»far as^itrans tendi^ and tfairow it likewise mtD salt and wiater. Then take a boaeh of ccilery, wai^ and starape it clean, and eot it ii^ pieces about three inches long. Put it into a.<auoei)an.with a pint of water, tliree or foor blades of mpn^t and tome white pefiper tied in a dotji.- When it has stewed till it is quite tender, put in the asparagus^ shake the saucepan, and let it simmer till the grass is enough. iTake the three heads of endive out of the water, drain &em, and leave the largest whole. Pull the others asunder, leaf by leaf, and put them into the stew-pan, with a pint of white wine. Cover the pan close, and let it boil till the endive is just enoi%h. Then put in a quarter of a pound of butter rolled in flour, cover the pan again, and keep shaking it. When the endive is enough, take it up, and lay the whole head in the middle ; then with a spoon tike but th6 cflerjr and grass, and lay them round it, ^nd'the bther psirts of the endive over that. Pour thfe iftjubr'out of the saucepan into the stew-pan, stir tHi^wholfe together, and season it with salt. Have^ ready the Voncs of two eggs, beat up with a quarter . of a pint of breim, and a little grated nutmeg. Mix this with the sauce, keep sthring it one way till it is thk^, ^ekk pour it ot^er the ragoo, and serve it^to taUe^

IIB RA600ING VfiOETABLES.

/

Cabbage Force Maigre. Take a fine white-heart cabbage, wash it clean, and boil it about five minutes. Then drain it, cut the stalk flat to. stand in a dish, carefully open the leaves, and take out the inside, leaving the outside leaves whole. Cut what you take out very fine : then take the flesh of two or three flounders or plaice, and diop it with the cabbage, the volks and whites of four eggs boiled hard, and a handiul of picked parsley. ' Beat all together in a mortar with a quarter of a pound of melted butter. Then mix it up with the yolk of an egg, and a few crhmbs of bread. Fill the cabbage v«dth this, and tie it together : put it into a deep stew- pan, with half a pint of water, a quarter of a pound of butter r/>lled in a little flour, the yolks of four eggs boil- . ed hard, an onion stuck with six cloves, some whole pepper and mace tied in a piece of muslin, half an ' ounce of truffles and morels, a spoonfid of catsup, and a few pickled mushrooms. Cover it close, and let it simmer ah hour. When it is done, take out the otiioii and spice, lay the cabbage in your dish, uaftie it^ pour over the sauce, and serve it to table.

Asparagus forced in French Rolls. \ Cut a piece out of the crust of the lops of three French rolls, and take out all the crumb ; but be care- ful that the crusts fit again in the places fi-om whence they were taken. Fry the rolls brown in firesh but- ter : then take a pint of cream, the yolks of six eggs well beat fine, and a little salt and nutmeg. Stir them together over a slow fire till it begins to be thick. Have ready an hundred of small grass boiled, and save . tops enough to stick the rolls with. Cut the rest of. the tops small, put them into the cream, and fill the loaves with them. Before you fiy the rolls, makev holes thick in the top crusts to stick the^ass in, :^Jiicb» will make it look as if it was growing. This makes a^ very handsome side dish at a second course.

Peas Franqois. '

SHE'LL a quart of peas, cut a large Spanish onion

GRAVliftl^. 119

litnaH, and two cabbage or Silesia lettuces. Put them into a stew-pau, witli half a pint of water, a little salt, pepper, mace, and nutmeg, all beaten. Cover them close, and let them stew a quarter of an hour. Then put in a quarter of a pound of fresh butter rolled in a little iiour, a spoonful of catsup, and a piece of abutter about the size of a nutmeg. Cover them dose, and let it simmer a quarter of an hour, observing frequent- ly to shake the pan. Have ready four artichoke bottoms fried, and cut in two, and when you pour the peas with their sauce into a dish, lay them round it. If you choose to make a pleasing addition, do a cabbage in the manner directed in the article Cab- bage Force-maigre^ and put in the middle of the dish.

CHAPTER Xt. GRAVIES, CULLISES, and other SAUCES.

IN the preceding chapters we hshre, where a proper opportunity offered, directed the necessary sauces to be made fcwr each respective article ; but as there are many others which are used for different purposes, and on various occasions, we shall place them in the -present chapter, beginning with

Chr€tvies.

To make beef gravy, take a piece of the chuck, or neck, and cut it ,into small pieces ; then strew some flour over it, mix it well with the xtfeat, and put it into Ae saucepan, with as much water as will cover it, an onion, a Uttle allspice, a little pepper, and some salt. Cover it close, and when it toils take off the scum, then tlirow in a hard crust of bread, or some raspings, and let it stew till the gravy is rich and good, then strain it off, and pour it into your sauce . boat.

•^ very rich Gravy.

Tai^e a pfece of lean beef, a piece of veal, and a piece of muttioti, and cut them into small bits: then

*?9 H^^.^i^A

|;ake a larg? saucepan ivith a cover, Ifty yom beef, ^t the bottom, then your mutton, then a very little pieqe of bacon, a slice or two of carrot, some mace, cloves, whole black and white pepper, a large onion cut in slices, a bundle of sweet herbs, and then lay^n your veal. Cover it close, and set it over a slow fee for six or sev5h minutes, and shake the saucepan often. Then dust some flour into it, and pour in boiling water till the meat is something more than covered. Cover your saucepan close, and let it stew till it is rich and good^ Then season it to your taste with salt, and strain it 6S. This gravy wUl be so good as to ans^^er most purposes.

Brown Gravy. Put a piece of butter, about the size of a hen's. egg, into a saucepan, and when it is melted shake in a little flour, and let it be brown. Then by degrees stir in the following ingredients : half a pint of water, and the same quantity of ale or small beer that is not bit- ter ; an onion and a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a spoon- ful of mushroom pickle, the same quantity of catsup, and an anchovy. Let thfe whole boil together a quar- ter of an hour, then strain it, and it wUl be good for sauce for various dishes.

Sauce Italian.

Put a piece of fresh butter into your stew-pan, with some mushrooms, onions, parsley, and the half of a laurel leaf, aj^cut fine ; turn the whole over the fire some time, and shake in a little flour ; moisten it with a glass of white wine, as much good broth, adding salt, pepper, and a little mace beat fine. Let it boU half an hour ; then skim away the fet, and serve it up. You may give it a fine flavour while boiling, by putting in a bunch of sweet herbs, but take them out before yon serve the sauce.

Sauce Piquante.

Put a bit of butter with two sliced oniony into a stew-pan, a carrot, a parsnip, a little thyme, laflrel,

M '

'hasSif t\*t) cloves, two' shalots, a clove of garlic, and some parsle/; turn the whole over the fire till' it be well colonred ; tl^n shake in some flonr, and moisten it with some broth and a spoonftil of vinegar. Let it boil over a slow fire, and skim and strain it through a sieve. Season it with salt and pepper, and 9erve it yrtth any dish you wish to be heightened.

Sauce PiquaV'te, to* serve cold.

Cut some salad herbs very fine, with half, a dove of garlic, and two shalpts : ' mix the whole with mus- tard, sweet oil, a dash of vinegar, some salt and pepper.

A Cullisfordli sorts a^Ragoos nnd rich Sauces.

Tak£ about two pounds of leg of veal/ and two sHces of lean ham, and put them into a stew-pan, with, two or three cloves, a little nutmeg, a blade of mace,, some parsley^ roots, two carrots cut in pieces, sOTie shaidts, a^nd two bay-leaves. Set them over a slow fire, cover them close, and let theni do gently for half an hour, taking care they do not bum : then put in some beef broth, let . it . stew till it is as rich as re- quired^ and then strain it off for use.

<- A Family Cullis. - ''

Take a piece of butter rolled in flour, and stir it in your stew pan till your floiir is of a fine yeBow colour; then put in some thin broth, a little gravy, a glass of . white wine, a bundle of pai^sley, thyme,^ laurel and sweet-basil, two cloves, a Uttle hutme^or mace, a few mushrooms, and pepper and salt. Let it stew an hour over a slow fire, then^ skim all the fat clean off, and strain it through a lawn sieve.

A White Cullis. .

Cut a piece of veal into thin bits, and put it into a stew-|>an, with two or three slices of lean ham, and two onions, each eat into four pieces; then put in sdme hrolii, and' season with .mushrooms, parsley, gr0(».<)iaion8, and cloVes. iJet it stew tiU the virtues

Nq.6. ^ Q

of all ace pitejtty j^tU extr^icted, tbea take o»t idl yodi meat and roob with a skimmer^ pat in a few crumbs of bread, and let it stew ^olUy. Take the wMte part of a young fowl, and pound it in a mortar tili it is very, fine, pnt this into your cullis, hut do not let it boil ; S^ it does not appear safficiently white, you must add two dozen of blanched almoncjte. When H has 4steHrad (till it is of a good rich taste, strain it off.

A Cullisjbr Fiffh. BuQfh a lack or pike till it is prqp^etlj .dQ,W>.,tihfn take off the skin, and separate |;he j|ag^ frop^ jthe.bqnes. Boil six eggs hard, and take out the yolks ; blaricli a few ahnonid?, J)ea.t tljiem to a p9*stje iiji ^fl^icwtfir, ^d then add the yojiks of the eggs : mix: the9e.W|^|J jvit^^Jbutter, then put In the fish, and pound all tqgetjfier*' Then takelialf a dozen of onions, and cut t^e;n[i mto slices, two parsnipg, and three caiTots. . 9.6^,91^ g. ,^t^w-p3.n, put into it apiece of butter to browp, £^pd :\j7:hep it boils put in the roots ; turn them till they g^rp jiorown, and then pour in a little broth to mqisteu IJhiem. When it has boiled a few minutes, strain ip intp ^riptiier sauce- pan; then put in a whole leek, some pay^ey, sweet- basil, half a dozen cloves, some mushrooms and truffles, and a few crumbai pf .ibp^^. : Wli^Hjit has stewed gentiy.a quarter of an,hQur, put infihe.M^ .from

the mortar. Let the whole stey^ ^9^1^ jijne Iqr^^^ but be careful it does^not bQil, W|i€3i^i;^ci^9ptly done, strain it tl^ou^h a coarse sieve. 'T^f^ is 9(,ywy pj^o~ per sauce to thicken all ma^e dishes. * '

Hiim Sauce. Cut spine thin slites of the lean p^urt of a dressed ham, and beat it with a.MUing-pin'to a mash. Fiit it into a saucepan, with .a tfea-cup luU of gravy, and set it over a slow fire : but keep stirring it to prevent its stiafeing at the {bottom. When it 'has lyem Oii^ some time, put in a bunch of sweet herbs, half a pint f^^ieei gravy, and some pepper. Gciver it ^Sose, t^ it ste^ over a gentle fire, and when it is quite done, strain it off. This is a very good sauce for any kmd <tf^vt^.'

9A17CXS. 183

Take three or four pounds of lean ham, and eu( it into, pieces about an inch thick. Iiay them in the bottom of a 8tew-pan» with slices of cwrots, parsnips, and three or^our onicms cut tliin. l4et them stew till they stick to the pan, but do not let it bum. Then pour cm some strong veal gravy by degitees* some iiresh mushrooms cut ii\ pieces, (but if not to be hi^d, mush- room powder,) truffles and mU];els, cloves, basil, pars- ley, a crust of bread, and a leelc. Cover it down close, and wben it has simmered till it is of a good thickness and flavour, strain it off. If you havf preserved the gravy from a dressed ham, you .may use it with the before-mentioned ingredients, instead of the ham, wJiujdi will m^J^eit ^quafly good, but not quite ^o high flavoured.

4 Sauce for Lamb.

Take a bit of butter, and mix it with shred pars- ley, shalots, and a little Crumb of bread grated very fine. Put the whole into a stew-pian with a. glass of good broth and as mnch white wine, and let it boil some little time. Seaspn it with pepper and salt ; and when you use it squeeze a lemon into it.

Sauce fm' iffy. A«b^ of Roast MeM.

'' Vaka an anclrovy, wash it dcfan, stnd ptit to it a

glass of t-ed wine, some ^avy, a ishalot cut small, and

a little juke of a lemon. Stew these together, strain it

oiB) and mix it With the gravy that runs from the meat^.

A White 8€Mice. Put some good me^t lirotU into a stew-pan, with, a good piec^of cjrumb of bread, a bunch of parsley, sha- lots, thyme, laurel, basil, /a clove, a little grated nut- meg, some whole mushrooms, a glass of white winr?^ j?alt, and pepper.' . Let thje wljolq boil till half is con- sumed, then strain it through a sieve ; and when you are ready to use it, put in the yolks of three e^, beat up with some cream, and thicken it over the tire, tijkln^ f arr t<W|t tihflt ?ggT ^^ aot<»rdl^. . This sauce

124 sAVduB.

may be used with all soirts of meat or firii that is done white.

Sauce for most kinds of Fish.

Take some mntton or veal gravy, and put to it a

little of the Uquor that drains from your* fish. Put it

into a saucepan, with an onion, an anchovy, a spoonful

of catsup, and a glass of white wine. Thicken it with

" a lump of butter rolled ih flour, and a spoonftfl of cream.

* If you have oyster^, cockles, or shrimps, put them in after you take it off the fire, but it wfll be exceeding ^ood without, it you have no cream, instead of white *wine you must use red.

Sauce Nonpareil. -

i Take a turnip, carrot, and some mdel^oome, ent them into a dish, and put them into a stew-paA with some butter. Let them go gently on till tender, then

• add]s6me> good gravy, a glass of white wine, sosie salt, mace, and {ieppcir,-witha few girkinfe and a' dashojf vin^ar. Rdll<a:litt]e butter ih flour 4jq thicken you^ sauce. This sauce is very good &r braised lambL

Sauce a^la-Menehout.

Put a little cullis into a stew-pan, with a piece of gutter rolled 4n -flour, saltaiKF.pe^er, the yolks of two eggs, tl^ee'or foi«r ^alotd cut ^smatt,.wd::thiefc€V it lover the fire. This sauc^ should be tiiick, and nwiy be used with every dish jthat is done a-larSi^t Menei- jiiouAf . It is spreaid over the meajt or fish, whifvh'iB afterwards covered with grated bread, and browned

with a hot salamander.

.• . ' , . * ^

Egg Sauce.

Boil two eggs till they are hard : first chop the whites^ then the yolks, but neither of them very fine, and put them together. Then put them into a quarter, oi a poimd of good melted butter, and stir tbem well together.

Bread Sa^ce. , . .

' Cut a large piece of eramb fitom, a jt^<i .Joo^ Mfd

put it if^ a swnoepaQi with hilf a pint of water, an onion, a blade of mace, and a few pepper-corns in a bit of cloth. ^ Boil them a few minutes, then take oat the onion and spice, mash the bread very smooth, and add to it a piece of butter and a httle salt.

Jinchovy Sauce. " '

Take an anchovy, and put into it half a pint of grayy, with a quarter of a pound of butter rolled in a little flour, and stir all together till it boils. You may add, at your discretion, a little lemon-guice, cat- sup, red wine or walnut liquor.

Shrimp Sauce.

Wash half a pint of shrimps very clean, and put them into a stew-pan, with a spoonful of anchovy li- quor^ and half a pound of butter melted thick. Boil it up for five minutes, and squeeze in half a lemon. Toss "t up, and pour it into your sauce-boat.

Oyster Sauce.

When the oysters are opened, preserve the liquor, and strain it through a fine sieve. Wash the oysters very clean, and take off the beards. Put them into a stew-pan, and pour the liquor over them. Then add a large spoonfiil of anchovy liquor, half a lemon, two bisbdes of mace, and thicken it with butter rolled, in floun Put in half a pound of butter, and boil it up till the butter is melted. Then take out the mace and le- mon, and squeeze the lemon-juice into the sauce. Give it a boil, stirring it all the time, and put it into your sauce-boat.

To melt Butter.

Keep a plated or tin saucepan for the purpose only of melting butter. Put a little water at the bottom, and a dust of flour. Shake them together, and cut the biJBtter in slices. As it melts shake it one way ; ^eiit bcdl Jipr and it will he smooth ajpid tlpok.

4% SA^dlf.

i ■■ ■ ' '€ltiper ^auet. ' • ►.':'•

iTAfti sbrfife capers, chop hAlf of them very fine, ifttid ^ttt the i-est in whole. Chop also some parsley. With a IhUe gtated bread, and some salt ; put them into butter Mi^tied very smooth, let them boil up, and then pour it into your sauce-boat.

Shalot Sauce. Chof five or six shalots very fine, put them into a isaucepan with a gill of gravy, a spoonful of vine^r, and some pepper and salt. Stew them for a minute, and then pour them into your dish or sauce-boat.

Lemon Sauce for boiled Fowls. Take a lemon and pare off the rind, then cut it into slices, take the kernels out, and cut it into small square bits ; blanch the liv^ of the fowl, and chop it fine ; mix the lemon and liver together in a boat, po«r on some hot melted butter, and stir it up.

Gooseberry 'Sauce. Put some coddled gooseberries, a littile juice of sor- rel, and a little ginger, into some melted butter.

Fennel Sauce Boil a bunc^ of fennel and parsley> chop it veiy small, and stir it into some melted butter.

Mint Sauce^ Wash yo* hiiiit perfectly clean firom grit or <firt, then chop it v&tj fine, and put to it vin^ar and sugar.

•/J r^ishing Sauce. Put into i|. small stew-pan two slices of ham^ a clave of garUc, a laurel leaf, and two sliced onions ; let^jlheq^ heat, and then add a little broth, two spoonsful of cul- lis, and a spoonfiil of |aiTagi>n v£^egar. Stew them an hour over a slow fire, then strain it through a sieve, and pour it into your sauce-boat.

To crisp Parsley. WHfiw ^ have jflteked and washed your parsley quite deafi, pAti "it int6 a Dutch o^ati, or on «t ifl^etdr

\

paper. Set at amoderate distmee firom the fire, and keep tumiiig it tiU it is quite criq). Lay little iMts of butter on it, bat not to make it greasy. This is a much better method than that of frying.

Sauce for Wild Ducks, Teal, ij-c.

Take a paroper quantity of veal grainr, with some pepper and salt; squeease in the juice of two Seville oranges, and add a little red wine; let the red wine boU some time in the gravy.

Pontiff' 8atu:e.

Put two or three slices of lean veal, and the same of hami into a stew-pan, with some sliced onions, car- rot, parsley, and a head of celery. When brown, add a little wbate wine, some good broth, a clove of garlic, four sbalots, two cloves, a little coriander, and twx) slices of lemon-peel. Boil it over a slow fire till the juices are exl^acted from the meat, then skim it, and strain it through a sdeve. Just before you use it, add a little cnl&s with some parley chopped very fine.

Jtspic Sauce.

Infusb chervil, tarragon, bumet, garden cress, and mint, into a little. culUs for about h^ an hour ; then strain it, and add a spoonful of garlic-vinegar, with a little pepp^* and salt.

Forcemeat Balls.

Take half a pound of veal and half a pound of suet cut fine, and beat them in a marble mortar or wooden bowl, shred a few sweet herbs fine, a little mace dried, a small nutmeg grated, a little lemon-peej cut very fine, some pepper said salt, and the yolks of two eggs. Mix an these well together, -then roll some of it in small round balls, and ipome in long, pieces. ' Aoll them in flour, and fiy them of a nice brown. If they are for the. use of white sauce, instead of frying^ put. a 4t|ie watf^r into a saucepan, and, when it boils, put tbepi in,^ and a few minutes wiH do then^. .,

heimah JPiskk.' Taum ^hwA^a soofre of leaiem^ ^teioff tb^'ont rinds ytjfy thiB^ «nd cat thxm into quaiteihi, ^liBt 'testve the lK)ttoms wbole. Bjob on t&em )0^% ^df & pmnd of bay-salt, and spread them on a large pewter d^. Either piit flicmmacoolo^en, or let them dry gradu- ally by 1 he fire» tfll the jniee is all dried ittlo the p^els ; then ^t thetn iiito a well glared pitebei*, wilth an ounce oLmkM, aitd half an <diln(^ cf cloyes be^t^ fine, an onnce of nutmeg C8t into <hhi tU^3^ f^W ounces of garlic peeled, half a pint of mnstard-seed brnised a little, and tied kk a muslin bag. Pour upcm them two quarts' of boilhlg white wine* vine- gar, ctese the pitcher well- np, aiid let it is^iid five* or six dap by the fire. Bhake it well tip every day, then tie it close, and let it stand three months to take off the W^ter. When you bottle It, put the pfdkte and emonlnto a hair sieve, press them w<ell td get<yut*the liquor, and let it stand till anoth^ day ; theW port r off . the fin^, iokI bottle it. Let the otiher ^tktlil thrt^or- four dayis, and itwiHrefitie itself. Poftar it blFtfnd bol-»' tie it, let it stand again, and bottle it till the whole is re- fined. It may be put into any white sauce and will not hurt the colour. It is Very good for fish sauce and made dishes. '0ti^ tm-spoonful is eWoogk for trhife, attd1;Wo for brown sssmee for a fowl. It ite a most tfsefel fie- ' kle, and gives a pleasant flavour. Al#Ayfe ptttit inliei- fore you thicken the sauce, or put any cream in, lest the sharpness should make it curdle.

QHAPTfiR Ml.

SECT. I. ■'.

BUTCHEfl^S MEA'T.

Bombarded Veat^ ^AKfi k fiMfet of veai, and having clean cut out the bohe, make a fercemeat thus : take the crumb of a penny loaf, half a pound 6f fat bacbn scraped^ an ah-

ribovy, two w thi^ ^p^ifSs of sifoct naijoraiyiy it littte tefiiKHi^peei, thyme, and pardejr. Chop these weH to- gettset, ttndseaJNm (hem to your taste with salt, chyan pepper, and a litde grated niitfiieg. Mix: tip ail to^- thw'with an^lg and a litHe eream ; and with this forcemeat fill up the place fi;t»oi whence the bone was taken. Tlien make cots all round the fillet at about aa inch distantie fitAn each other. Fill one nich with ibrcelneat, a second with spiinach that had been well boiled and ^ncieaded, atid a third with cmmbs of bread, choiq[>ed ojstars, and beef marrow, and thus fiU up the hol^ round ttke^ftltet ; \vMp ^e card close rouiul it, and p»tit inloiadeepipot^ with a'pintof water. Make acoaorse pakteto lay over it, in order to prevent the oven giving it a disagt'eeable taste. When it is taken out of the a^«[i; skim off the fat, and put the gravy into a sdew-paii, with a'^KioiUialof mMnroom catsnp,4inother of leoMB-piciilei fire boiled artichcdfie bottoms cut into quarters^ twospoonsfolof biownii]^, and half an ounce of morels and truiBes. Thicken it with butter rolled in flour, give it a gentle boil, put your veal into the dish, rmd pofar yoctfr j^auee over iki

Frkundeau <^ VeaL

Taks the thick part of the kg of veal, shape it iiicdy oval, Itrd ift well, aind put it into boiling water. Let it fe([^'Up cftvce, llien take it out, and put into your stew-pan some s'hees of veal, roots, sweet herbs, with salt, pq^per, and mace. Put in hialf a pint of gravy, then put in yow fiJ6andeiA»^ covering it with some pep- per and butt^. Let it go gently on for thi^ee hours, then take it out mid daee it. You may serve it wift sorrel sauee, 'whMh fe almoin tilway^ used, or glared onions, €k ^ndtv^ sdute. If the larded ftieandeau Kes a few hours in wttter, it wfll be a gi^Mt deal th^ whiter. '» . *

Ve(d Olives.

Ovt some laii^ collopfe off a fUlet <)f veal, ai* ha** ' them well with the back of a knife. Spread veJry thin^ , ly i&rccfednleat^tov^r each, then roll them up, and either

JNorf 6. ■ R ~ •

139 MADl PliHES.

toast or 1iftk4i^ih€W.. ]>Iake^r*gQD.off»«*Wor8|w^c(^ breadswt in square bite, \a few muskroomsand mpprelas, aadlay 4hem in the dish with rolk of veal. P^t nice brown gravy ivAo the disbs^and send thQm up hot, witji^ forcemes^ bails rowid jth^« Garnish with Ifsmon.; .

Grenadines of Veal.

Thbse are done the same as the &icandeau^ ex- cepting that the veal is qi^t into slices. Three pieces make a dish ; and they are served with the sam^ fauces. .

Veal Cutlets en PapUote^,

Cut them thin, and pnt them'in square pieoesof white paper, with salt, pepper, parsley, shalots, mush- rooms, all shred fine, with butter ; twist the paper round the cutlets; letting the end r^nam nnoovered ; rub the oiajtside of the jllrper with butter ; lay tibe oxt^ lets upon the gridiron over a slow fire, with a shert of buttered paper under them. Serve them in the papi^rsi

Pqrcupiff^^qfa BrepLst of Veal. . Take a fine large breast of veali bone it, a^ rub it over with the yolks of two ^gs. Spread it on a table, and lay over it a little bacon cut as thin as possible, a handful of parsley shred fine, the yolks of five hard boiled eggs chopped small, a little len^Urpeel out fine, the crumb of a penny loaf st^q)ed in cream, and sea^ son to your taste with salt,.pepf)er, and nutmeg. Roll th^ breast of veal dose, and skewer it upu Thw cut some fat baoon, the lean of bam that has been a little boiled, and pickled cucumbers, about two inches long. Lard the veal with this in rows, first ham, then bacon, and thj»i cuQUmbers, till you have larded .every pattof < it, Put it intei K deep e^then pot, with a pint of water,- coifor it elo^e, and ^ it in a slow pven ior two hcmrs.^ When it comes firom the oven, skim ofi" the fat, and strain the gravy through a stete lAto a stew-pan. Put int^ ijb a giliass of white wine, i^ littlQ lemon-pidde and C2q>er liquor, and a spoonful of mushroom catsup. Thicken it with a little butter rolled in flour, l^y ycspt;

sdi

pmtmpineofi tlie'dnh, mA pote ymr untb <nMr iii Have ready a roll of forceoieat made tho^ : take the crumb oi a penny loaf, half a pound of beef enet chred fine, the yelki) of four eggs, and a few diopped oyBters.* Mix these wdl together, uAd season it to^ your taste with chyan pq>per, salt, and nutmeg. Spread it on a veal caul, and having rdled it up close like a collared eel, bind it in a ck)th» and boil it an hour. This done, cut it into four sliceis, lay one at each enA and the others on the sides. Have ready yowr sweet-bread cut in slices and firied, and lay them roiind it with a few mnshroora^. This nddces a grand bottom dish at that time of the year wheh ganie is not to be had.

Fricandeau c^f Veal a-la-Boxirgeois.

Cut s^e teim veid into tiuB sUees, lard them with steeaked bacon, and season tiusm with fepper, salt, beaten mace, cloves, mrtmeg, and diopped parsley. Put in the bottom of your stew-pan some slices of fat bacon, lay the veal upon theih, cov^- the pan, and set it over the ike for e^ht or teb minutes, just to be hot and no more. Then with a brisk fire, brown your veal on both sides, and shake some 6our over it. Pour in a qnaort of good broth or gravy> cover it clidse, and let it stew gently till it is efiaot^. Then take out the ^ices of baeon, skim all the fat off clean, and beat up the yolks of three c^ggs, witii Sdne ^ the gtavy. Mix all togetiier> and keep it stirring one Way tlK it is smooth and thick. Then tdke it tip» bty your meat in the dish, pour the ssmoe ovm- it» and gamfi^ with lemon*

Calps Head Surprise. When you have properly cleansed It for dressing, scnipe a pound of fat bacon very fine, take the crumbs of two penny loaves, a ^nall nutmeg grated, and sea- son it to your taste with salt, ehyan pepper, and a lit- tle lemon-peel. Beat up the yolks of six egggs, and mix all together into a rich forcemeat. Put a little of it into the ^urs, and the rest into the head. Then put it in|x> a d^ep pot, just wide emm^ to admit it, and

13X MADS PIAHBS.

pat toiit tfV0 quarts of ^Mer, half al jpiM df white wine« a blade or two of maee, a btmdle of sweeft herbs, an anchovy, two spoonsful of wafaiut and mnshroom catsap, the same quantity of lemon-^pickle, and a little salt and chyan pepper. Lay a coarse paste over it to keep in the i^;eani, and put it for two hoars and a half into a very quick oven. When you take it out, lay your head in k soup'-dish, akim €^ the fat from the gravy, and strain it through a hair sieve into a stew- pan. Thicken it with a lump of butter rolled in flour, and when it has boiled a few minutes, put in the yolks of six. eggs jvell beaten, and nyxed with half a pint of cream. ^Have ready boiled a few forcemeat balls, and half an ounce of tribes and morels, but do not stew them in the gravy. Pour the gravy over the head, and garnish with truffles and morels, forcemeat balls, barberries, and mushrooms. This makes an elegant top dish, and is not very expensive.

A Calf's Pluck.

Roast the heart staffed with suet, sweet herb*, and a little parsley, all chopped small, a few crumbs of bread, some pepp^, salt, nutmeg, and a iitde lemon* peel, all mixed up with the yolk of an egg. BoS the lights with part of the liver, and when they are enough chop them very small, and put them into a sancepan with a piece -of butter ?olled in flour, some pepper and salt, and a little juice of lemon. Fry the other part of the liver with ^some thin slices of bacon. Lay the mince at the bottom of the dish, the heart in the middli^, ' and the fried liver and bacon round, with some crisped parfidey. Serve them up with plain melted butter in a sauce-boat

Loin of Veal en Epigram.

Roast a loin of veal properly for eating, then take it up, and carefully cut off the skin from the bslck

!)art without breaking it. Cut out the lean part, but eave the ends whole, to contain the following mince- meat : mmce all tl)e veal very issB with the kidney

«BAT. 133

p«rt, pot ft into a littie graiT, en<n:^ to moisten it with the gravy l^t comes from the loin Pot in a UtUe pepper and salt, some lemon-peel shred fine, the yolks of three ^;gs, and a spoonful of catsup. Thicken it with a little hotter rolled in flonr. Give it a shake or twa over the fife^ put it into #ie loin, and pull the skin gently error it. If the* skin should not quite cover ^ . It, ^e ti»e part wanting a brown with a hot iron, or put it into an oven for about a quarter of an hour. Send itup hot, and garnish with lemon and barberries.

Paiotc qf Vwl ^ \

Half roast a neck or breast of veal, then cut it in- to six pieces, and season it with pepper, salt, and nut- meg. Take a povnd of rice, and put it to a quart of broth, some mace, asnd a little saK. Stew it over a stove on a very slow fire till it is thick ; but butter the bottom of the pan you lio it in. Beat up- the yolks of six eggs, and stir them into it. Then take a Kttle round deq^ dish, butter it, and • lay some of the rice at the bottom. Then lay the veal in a round heap, and cover it over ^ with rice. Ruhr it over i;Wth the yolks of eggs, and faoke it an hour and a half Then open the top* apd pour in a pint of good rich gravy. Send it hot to tiUc^ and garnish with a Seville orange cut-in quarters. '

Shoulder of Veal a-la-Piedmonioise.

Cut the skin of a shoulder of veal, so that it may hang at. one end : then lard 'the meat V«^ith bacon or ham, and season it with pepper, salt, mace, sweet herbs, parsley, and lemon-p^l. Cover it again wfth the skin, stewit with gravy, and when it is tender take itup. Then take sorrel, some lettuce chopped, small, and stewThem in some butter with parsley, onions, " and. mushrooms. When the herbs are tender, put to them some of the liquor, some sweet-breads and bits of ham. Let all rfew together a short time ; then lift up the skin, lay the stewed herbs over and under, cpyi^ it again with the skin, moisten it with melted

134 Mikim &1SHB8.

bottef, itrew over it ercntite of breads and smd it to the oven to brown. Serre it op hot with some good gFayy in the dish.

Sweetbreads of Veal a-la-Dauphine.

Takb three of tke largest sweetbreads you eaa get, aud open them in aach a manner that you oan 9toff in forcemeat. Make yonr forcemeat with a la^ fowl : skin it, and pick off all the flesh. Then take half a pound of fat and lean bacon, cut it yery fine, and beat them in a mortar. Season it with an anchovy, some nutmeg, a little l^non^^peel, a very little thyme, and some parsley. Mix these up with' the yolks'c^ two eggs, .fill your sweetbreads \tith it, aod fasten them togetl^r with fine wooden e^ewers. Fat layers of bacon at Ae bottom of a stew-pan, and seaaott Ihenvwith pepper, salt, mace, cloves, sweet herbs, and a large omcm ^oed. Lay upon these thin slices of Teal, and tiien yonv sweet- breads. C^M^er it obse, let it stand dghtor ten mi« nutes over a slow fire, and then pour in- a quart of boiling water or broth, sad let it stew gently for two hours* Theid take out the sweetihreads, keep them hot, strain the gravy, skim all the fat oSj and faml it up till it is reduced to about half a pint Then put in the sweetbreads, and let them stew two or three mi* nutes in the gravy. Lay them in a dish, and pour the gravy over them. Garnish with lemon,

-• Sweetbr^Q,d$ efi Gordme€re.

PAR*oit three sweetbl^eads rthen^ake aet^w^pan^ and put into it. layers of bacon, or ham and veal ; over which lay the s^^eetbreads, with the upper sides do wn* wards. Put in a layer of veal and bacon tfver them, a pint of veal broth, aind -three or four blades of mace. Stew them gently three quarters of an Ifour; then take but the sweetbreads, siarain the gravy thrdQ^ a sieve, and skim off the fat. Make an amulet oi yolks of eggs, in the foUovidng manner : beat up four yolks of eggs, put two on a plate, and set them oVer a stew- pan of boiling water, with aziotiker piate over it, and

> a H^ 1)# »0A d&m. Fota UtOospimeb 5«f<^inta ihe o^kieMk^Hy aod seme it the 4Niitie. Gut it ont in sprigs of wh^t icHm you pleaae, put it over the sweetbreads in HfuB di^h, aad iceep them as liotas yoaean. Thick- en the pivy wiHk batter rolled in floor and two yolks o(«tt^ l^^vp iA agittof ofMm.. Pot it orer the &re, 9^ HMP alisniii^itaBe way tiUilF is iMdt and -smooth* Poor it oy» the sweetbreads, and Hend ife-to table. Garnish with lemon and beet-r<M>t.

. J^iGeetbr^^adji a:^l^4wh

li'i^lli ttefidof itfae lavst^aiid Sm^ erweetbteads ym^^^-gniy anil put tfa^ far fit« mbnites into a saiiQ«|MHi^te>ilii% Vflteiu fFhcbtehetbem oat, and whm 4^ ^^ mii^i hbd Amp «4tk*MMiB pieees of bacon. Pi^ jttiew ai^to a fitewH|wn ^th soooe good Ye^l ffWryW^^'litiife ksion^jilioe,' and a speonM of brawwng- Sltew them fontfya quarter of an honi% fM^d •# Ut4P bd^ they ase veadf- thiokeft witti fbar and bot^t Pwil^ lUiem up, and pcmr the gravy over tt^pi* :l4«7 ;mwd tfasm i»GindiM.of boiled eelery, or 9:y«Nr9dtti«t.| ajudgamiati with baFbet«i«8 0t parsley.

Scotch Collops.

. Cut your collops iM tiie thick part of a leg of veal, §^t #i# pi^i mA tfaidaiefis of a crown pieoe, and put a paeeip of TPtttlor l»owued into yoiw frybg-p^, then lay in y^yqf collops, and fry them over a quiclMire. ^ Shake ai^d ton tb^my and ieeep them on, a fine froth.; W^f^ tb#y MQ Qf a nice %ht brown take than out, put thein into a pot^ and seii them before l^e fire to k^p warm^ Th^h put cold batter ag^in i»ta your pan, a^ fry the cpltops as before. Wh«i ttiey are done, an4 prop^r^y browut your the liquor fi^om them into a stj^iw-p^, and add to it half a pint dT gravy, half a lenK^, au aQdH>vy, half an ounce of nK>rels, a large spponfiU of browning, the same of catsup, two spoons- full c^l§n)09-pickle, and season it to your^ taste with salt 9^d l^y^n fi^per. . Thicken it with butter and flg^i ^g^ Mt btil fiv^^ #i: minutes^ and tlien put in J2

196 MAN M9HBS.

fwx ec^k^f and (^Kke iibem oims the«fire^ but be vCareful i|ot to kl ih&m boil. Wfa^i; tbcy hare sim«- mered a litttei take tb^m out, and laj tiiem in the dish. Thea strain jova gravy, and pour it hot on them* Lay on them forcemeat baUs, and little slices ' of baeoa cnrled r<>und a.skewer and boiled. Throw a fe^, mushrooms x^Vier them, uaad garnish with bar- berries.and l^^ion, .:

Beef Collops.

Take a large rump stake, or any piece of beef that is tender, and mli it into, pieoes in the fomic^ Scotch /^oUops, but larger. Hack them 4 liMe with a knife, jth^n flour t^^nwand having iheUied a litde butter in your stew-pan, put in your cblldp$^ sxkd fry ^m quick for about two minutes^ Then -piit in a pint of gravy, a bit of butter ifotted in flour; and season^ it with pep- per and, salt: Gut four pickled aictt&ibers into thin slices, a few capers, half a wahaut, and a little onion shred fine. Put these into the pan^ • and having stew* ed the whole together about five minuted, put them £ill hot into your dish, and said ihem to taMe.^ Cramish with lemon. ,^ \

Beef a-la-^dquk* : ..

Take a rump of beef, andoiit 6ift 1^ b^ne, or a part of the leg of mutton pieiee, or wh^ is uisiiklly call- ed tl^ mouse-buttock, and Idut some fat baeon into' , sUees as. long as the beef is tixick, and about a quarter of an inch square. Take J5>ur blades of mace; double that number of cloves, a little allspice, and half a nut- meg grated fine. Chop a good handful of parsley, and some sweet-herbs of all sorts very fine, and season with salt and pepper. Roll the bacon in these, and then take a largje larding-pin^ and with it thrust Hbe^ bacon through the^beef. Having done this, put it in- to a stew-pan, with a quantity of brown gravy suf- ficient to cover it. .Chop three blades of garhc very fine, and put in soma feesh mushrooms, two large onions, ^aa a carrot Stew it gently for six hours, then *

tak€ itrout, titi-am eff'ttie gravy, and ddm df dl the Art. Pot yoor meat and gravy into the pan agam, and add to it a gill of white wme ; and if you find it not sn^ ficiently seasoned, add a little more pepper and ^t. Stew it gently for half an hour more, and then add some artichoke bottoms, morels and truffles, some oysters, and a spoonful of vinegar. Then put the meat into a soup dish, and pour the sauce over it.

Beef Tremblent

Tak£ a brisket of beef, and tie up the fat end quite tight. Put it into a pot of water, and let it boil gently for six hours. Season the water with a little salt, a handful of allspice, two onions, two turnips, and a carrot. In the mean time, put a piece of butter into a stew-pan, and melt it, then put in two spoonsful of flour, and stir it till it is smooth. Put in a quart of gravy, a spoonful of catsup, the same of browning, a gill of white wine, and some turnips and carrots cut into small pieces. Stew them gently till the roots are tender, and season with pepper and salt. Skim the fat clean oflf, put the beef in the dish, and pom* the sauce over it. Garnish with any kind of pickles.

Beef Kidneys a-la-Bourgeoise.

Cut them in thin slices, and set them over the fire, with a bit of butter, salt, pepper, parsley, onions, and a small clove of garlic ; the whole shred small : when done, take them off the fire, but do not let" them lie long, as they will become tough. Add a few drops of vinegar and a little cuUis. Beef kidneys may also be served a-la-braise, with sauce piquante.

Beef a^la-mode.

The most proper parts for this purpose ai'e a small buttock, a leg of mutton piece, a clod or part of a large buttock. Being furnished with your me'at, take two dozen of cloves, as much mace, and half an ounce ot allspice beat fine, chop a large handful of parsley, and all sorts of sweet herbs fine ; cut some fat bacon as

. 138 MAIHI MtHBS.

kiig tfll mmim^t in tkidc, mi ubimt h quarter of an ibch square^ and pat it iki0 the 8pi<)e^ ^c. afld into the b^f the same. Theh (rat the beef into a pot, aiul cover it wkh water. C)K>p fout large onions vefy fine, and nva clores of garlic, fiix b&y leaves; and n haQd<> fol of i^mpignoM, or fresh mnshrooms, pnt all into tiie pot, with a pint of pofter or ale, and half a pint of red wine ; put in some pepper alid salt, some chyan pepper, a spoonful of vinegar, strew three handfals of bread raspings, sifti^d fine, all over ,• cover the pot close, and stew it finr six hours, or ae()ordifi^' to the sisb^ of the piece ; if a large piece, eif^t hows. Thfen faike the beef out, put it into a deep dish, and keep it lM>t over some boiling water ) stre ji the gravy thrdUgh K sieve, and pick out the diampignons or mushrooms ; i^im all the fat off clean, pot it into your pot i^in« and give it a boil up ; if not seasoned enough, season it to your liking ; then put the gravy into your beef, and send it hot to tables If you like it best cold, eat it in slices with tl^ gravy over it, whkh will be a strong jelly,

• Beef U'-la^RoyaL

Take all the bones out of a brisket of beef, and make holes in it about an inch fix)M tech other. Fill one hole with fat bacon; a second with chopped pars- ley, afad a third with chopped oysters* Season these stuffings with pepper, salt, and nutmeg. When the beef is completely stuffed, put it into a pan,.pour upon it £M2int of wine boiling hot, dredge it well with floor, auflrend it to the oven. Let it remain there three hours, and when it is taken out, skim off all the fat, put the meat into your dish, and strain the gravy over it. Garnish with pickles.

Beef Olives.

Cut some steaks fi*om a rump of beef about half an inch thick, as square as vou can, and about ten inches ' long ; then cut a piece of fat bacon as wide as the beef^ and about three paits as \oj^. Put part of tbe yolk of

IW cigg^m the baton. L^yiMiie good §mary forces iwa^^ on that some of tiie yolk of an e^ cm the force* IDe9.t, and thai rdi them u^ and tie them romid with a stnng in twoplaoes. Strew on Bone cnmbs of bread, and over them some of the yolk (^ an egg. l%en firy them brown in a laxge pan, with some beef drq^ping, and when they are done take them out, and lay them to drain,. Melt some bntter in a stew*»pan, pnt in a moonfol of floor, and stir it well till it is •smooth.*--^ Then pnt in a iwt of good gravy, witii a gill of white wine, and th^n the olivte, and let them stew an hoof. Add some mushrooms^ truffles, and morels, forcemeat balls, sweet-breads cut in small pieces, and some ox- palates. Squeeze in the juice of half a lemon, and season it with pepper and salt. Shake them up, and having carefully skimmed off the fat, lay your olives in the dish, and pour the gravy over them. Garnish with lemon and beet root.

Bouille Beef.

Put the thick end of a Inri^et of beef into a kettle and cover it with water. Let it boil fast for two hours, then stew it close by the ifire side for six hours more, and fill up the kettle as the water decreases. Put in with the beef some turnips cut in little balls, some car- rots, and some cdery. About an hour before the meat is done, take out as much broth as will fill your soup dish, and boil in it for an hour, turnips and carrots cut in little round or square pieces, witli^some celery, and season it to your taste with salt and pepper. Serve it - up in two dishes, the beef in one. di^, and the aoup in another. You may put pieces of fiied bread in your soup, and boil in a few knots of greens ; and when you would have your soup veiry rich add a pound or two of mutton chops to your broth when you take it from the beef, and let them stew in it for half an hour ; but remember to. take out the n^utton before you serve Uiesoupup.

Sirloin of Beef en Epigram. ;

Ro Ast a sirloin of bee£ and when it 19 done, take .i

1^ MAD«;JaMH£S.

it oStikQ^fit, tei^u% nine Jhe Abi^^IimI <liMr Jt itf. Then cMt <Mit the lean .part of tire be^, birt^obMr^ not to. touch ekbel^ the 'ends cor mdexh Hfiish the -iimM; in ti^ ibli0Ymg mmmwj cut tt into |iieM)fii tJ^teHlt 4i& sisse of a ci:e\vn.ptefse, put iialf arpifrt of g^sery kild^ 6taw-p<m, aa onkm .dJuopped feie^ ti^'O i^p«)diiftftll i^ catsup, dotae pepper aildjsdlt,«bcsmaMp^ bers out in thin atitees, and tiie gr«ry that comes 6^€tfA the beag ^vith a little biitter rotted in flour. P«ft 1A the meal;, and sfaakeit jop fiir ^d nfiiiiHt^. Ili^^^iii it on tiie sirloms, draw the *in OkveMif mtv:, fttrt! send it to tabte. Garnish with lemon ^^ pUM^.

The Inside of a Sirloin of Beef forced. . .

Lift up the fat of the inside^ cot o(Qt the «Ae«fc quite close to the bone, and chojp k ^lalL Talte m pound of suet, and chop t][ia«t small ; then put tothaA some cf-umbs of bread, a little Ufa^s^fe^ Xhfm^i p$^ per and ^alt, half a nutmeg grated, and two shalots chopped fine. Mix ^\ tbgether with a glass of red wine, and then pilt the itieat intb Ike pltee fo% idok it from : cover it with 4ll^ $kjli aod fat, fifeWepst otnten with fine hewers, and cover it tritifi papier. 'iE^ na^ per must not be taken of till the Jtieali istj^ntdii Mr dish, and your meat mm^ be spitted be£>9e ywk take out the inside. Just bef<N*e the meitt is dinie^ take a' l][uarter of a ^nt i^f red witie, aotd two shQl0t.s shited small; boil them, tod poorjt mlo tibe diiby ^ioth ^h0 gravy that comes^m the »ieiLt. Sesidf ilhhvk >to44ble^ aad g«ur^sh with l6mon. :

Tte inside of* tuva/p ^ b&ff forte^A liariist *je donif nearly in the ^mut masmer, t»iiy lift 'sp the dtrtsMc^ skiif, take the middle t»f tiite meat, asid tpi^oo^eidl as te^ : for^^ directed. Put it mto-lhesame piaee^ chiNl^tiweir ' it »d«^¥r(» close. . ^ » i i

A it»md'^fB^ f^c^. • *';

Ri3ii yttUf Wi^m Rl«t Wiffi c^moii s^lt, ffcfeW Alftd^'; bavrsalt, some salt petre, and coarse siugar. Tiet IfTa^^ ' a lull w^eek inf m% ^it^fe, turning it ipvi^y day. On the day It te to Ini Aressed, wash and dry it, !Vtf it a

mie, !Md make hito, WhMi ill wilii lih^ oMnH morraw; or raet, pamlejr, grttsd lemott-peel, sweM jbeuba^ pepper, sak, nutmeg, and the jtSk ef an eg^ wufe mte «taffiDg. Bake it wkh a MMe water aiMl ' aome amatt beerv wkakf pepper, and an onim. WliM it cornea from the oveb, ekim the fat dean eS^poKL^sm- meat into your dish, and poor the liquor over it. In- stead pf baking, yon may boil it, bnt it must be doi^e ^adually over a flh>w iBre. When oold, it mitei a handaraie idde^fc6ard dMi fiMT a iaiife itompany^.

Be€f Sledica raUe/L

TAKfe Bome bei^ateaks, and beat th^n with a dea ver till they are tender ; make some fercemeaf wi& a poimd ^rf* veal beat ftie i^ a mortar, the flesfti of a fowl, half 'a poimd of eetd hasan^ or gammon df bacon, fat and lean ; the kidney fat of a lom of veal, and a sweet* bread, all ciit very fine; aome trufBes and morels atewed, and then 6at small two shalots, some parsley, and a tittie thyme, some lemon-peel, the yolks of four ^ggs, a mitmeg grated, and half a pint of cream. Mix aU the^ togethel*, and itir them over a slow fire for ten mintites. Put them upon the ^eaks, and roll tihiem npj then skewer them tight, put them into the frying-pan, and fry them of a nice brown- Theii take them trom the fat^ and pnt them into a stew-pan, with a pint of good drawn gravy, a spcxmful of red wine, two of catsup, a few pickled mnshrooms, and let them stew for a quailer tn an boor. Take up the ^ steaks, cut them into two, and lay the cat aide xspfet- . most. Garnish with lemon.

Beef Rump en Matetotte^

Takb your be^rump and cnt it in pieces ; parboil them, and then boil them in some broth without any^ t seasoning ; when about half dojoe^ stir in a Mttle butr ter with a spoonful of flour over the fire till brown, and moisten it with the brot^ of yoyr immps ; then put yoiiir ruoms in with a^ozen of large parboiled <>^\^ftm, ai^asSj.of wlxite win^i a bunch of (iWBlejf, ^ )wcM i

lj$, MADEninES.

lefii^ wkh a bandi'of sweet hwta^ and- pepper tbuf 0^t. Let thrad tstew ttll the romp aafidonionA are done ; then Akn it well^ and pot an anchorvy cat tiinalf afid some capers cut into the sauce. Put the ramp in the viniddle of the dish with the-cmions roond it. A beef ramp will take four boois doing.

Beef Es,carTot The proper piece of beef for this purpose is the brisket, which you JOdust msnage as foUows : tak^ half a poqnd of coarse sugar, two ounces of bay salt, and a pound of common salt Mix tiiese well together, rub the beef with it, put it into an i^arthen pa]>, and tiam it every day. It may lie in this pickle a fortin9ht,4hea boil it, and serve it up with savoys ; but it eata taucb better when cold, and cut into slipes^

Tongue and Udder forced. . First parboil them, then blanch the tpngue, and stick it with cloves ; then fill the udder with forcemea^t made with veal. First wash the inside with the yolk of an egg, then put in the forcemeat, tie the ends close, and spit them, roast them, and baste them with butter. When they are done, put good gravy into thq dish,- sweet sauce into a cup, and serve them up.

Tripe a-la-'Kilkenny. Ta&e a piece of double tripe, and cut it into square pieces ; peel and wash ten large onions, cut each into two, and put them on to boil in water till they are tender. Then put in your tripe, and boil it ten mi- nutes. Four off almost all the liquor, shake a littJe flour into it, and put in some butter, with a little salt and mustard. Shake all over the fire till the butter is melted, then put it into yonr dish, and send it to table as hot as possible. fJamifih with lemon or bar- berries. This dish is greatly admired in Ireland.

Harrico of Mutton. Cut the best end of a neck of mutton into chops, in nngle ribs, flatten them, and fry them of a light brown.

wa^, and a lai^ cwMt «M hi slicM;' dttd ith^n they have stewed a quarter erf ^n hoar, ptit In two torxupe cut in square piece% the white pm-t of a head of celer^^ two cabbage lettuces fned, a few headi^ of aspatagtis, aiid iseason all with a little diyan pepper. Boil au tDgetl^r till tender^ and put it into a tureen or soi:^-dish, Withoiit any thickening to the gravy.

^Muider of Mutton surprised.

Half boil a shoulder <!rf mutton, and then put it In- to a stew-]^ with twb qtlarts of veal gravy, four oanoes of rice, a little beaten mace, and a tea spoonful of muduoGWi porwder. Stew il an hour, or till the rice is eaoi^ and Hieti Ms^ up tout Aiutton and keep it hot Put to the riee hidf a pifit of cre^^fi, and a piece of butter ivyied ki flour ; then shake it well, and boil it a few minutes. Lay ^^ur mutton ea tiiie dish, and pour your gravy over it. Gami^k with pioklw^ir bar- berries.

To dress the Umbles cfDeer.

Tak£ the kidney of a deer^ with the fat of th* heart ; season them wkh a little peppe)*, #silt, and nut- meg. First 6y, and then stew th^tn in sotne good gravy till they are tender. Squeeae in a little Ifemon ; take the skirts, and stuff them with the forcemeat made with tiie fat of the venison, some (at of bacon. grated bread, pepper, mae^^ t^g^ ^^d onioti jtboppea very small. Mix it with *bfe yolk of art egg. when the ^drts are stuffed wUh this, tie them to the spit to roast ; but fiist^trew ovet thehi some thyme ktiA le- mitoi^eel. When they at*j "done, lay the skirts in 1^6 middfe of ftkeidisk^ and Cheii frlci^ee tound it

Muttom Kebobbed. Cut a loin of mutton into four pieces, itientalte dff the skin^ rub them with the yolk of an e^, and strew over them a few crumbs of bread and a little par^tey, sht^fed ftne. Spit and I'oa^t them, arid keep basti^ thitti M &e ihmk with fresh butter, in order to make

144 MAJIB DttSHES.

flie frQth riee^ When they are property dbm, pot « little brown gravy under them, and send them to taUe. Garnish with pickles; ^

Leg of Mutton a-la-^aut Gout.

Take a fine leg of mutton that has hung a fort^ night, (if the weather will permit,) and stuflf every pari €if it with i^ome doves of garlic, rub it with pepper and^salt,^ and then roc^st it. When it is prc^rly done^ send it up with some good gravy and r^ wine in the dish.

Leg (^Mutton roasted toith Xhfsiers,

Tak£ a fine leg of mutton that has hung two or three days» stuff eviery part o£ it with oysters, roast it, and when done, pour some good griavy^into thet4iish, and garnish with horse-^radish* If you prefer eocktes you must proceed in the same manner*

Slkoulder of Mutton en Efpigram. Roast a shoulder of mutton till it is nearly enough, then carefully take off the skin about the; thickness of a crown-piece, and also the shank-bone at the end. Season both the skin and shank-bone with pepper,, salt, a Uttle lemon-peel cut sinaU,. aiid a few sweet herbs and crumbs of bread : lay this on the gridiron till it is of a fine browns and, in the meantime; take the rest c^the meat, and cut it like a hash in pieces, about the bigness of a shilling. Save the gravy, and put to it, with a few spoonsful of strong gravy, a little * nutmeg, half an onion cut fine, a small bundle of herbs, a Uttle pepper' and salt, some girkins cut very small, a few mushrooms, two or three truffles cut small, two spoonsful of vdne, and a little fiour (kedged mto it. Let all these stew together very dbwly fi)r five or sik minutes, but be careful it does not boil. Take out the sweet herbs, lay the hash in the dish, and the broiled upon it. Garnish with pickles.

Sheep^s Rumps and Kidneys. Boil six sheep'^s rumps in veal gravy ; then lard your kidneys with bacon, ^d set them befoi^ tiie ^e

MSAir. 145

'm a tin oven ; as soon as the rompe become tender, rub them over with the yolk of an ^g, a little grated nutmeg, and some chyan pepper. Skim the fat from the gravy, and put the gravy in a stew-pan, with threes ounces of boiled rice^ a spoonful of good cream, and a little catsup and mushrcK)m powder. Thicken it with flour and butter^ and give it a gentle boil. Fry your rumps till they are of a light l»own ; and when you dish them up, lay them round on the ride, so that the ends may meet in the middle ; lay a kidney be- tween every rump, and, garnish witti barberries and red cabbage. This makes a pretty side m borner dish. Mutton Rumps a4a^Bmise, Boil sik mutton rumps for fifteen minutes in water, then take; them out^ and cut them into two, and put them into a stew-pan, with half a pint of good gravy, a gill of white wine, .an onion stuck with cloves, and a little salt and chyan pepper. Cover them closje, and stew them till they are tender. Take them and the onion out, ^.nd thicken the gravy with a little butter rolled in flou?:, a spoonful of' browning, and the juice of half a lemon. Boil it up till it is smooth, but not too thick. Then put in your rumps, give them a shake or two, and dish them up hot Garnish with horse^ radish and beet-root For variety, you may leave the rumps whole, and lard six kidneys cHione side, and do them the same as the rumps, only not boil them, ai^ put the rumps. in the middle o[ the dish, and kidneys* round then^t, with the sauce over all.

Mutton Chops in Disguise, Rub the chops over ^vith pepper, salt, nutmeg, and a little parstey. . Roll each in half a sl^eet of white paper, well buttered within-side, and close the two ends. Boil some hog's lard, or beef dripping, in a stew-pan, and put the steaks into it. Fry them of a. fine brown, then take them out, and let the fat tho- roughly drain from them. Lay them in your dish, and serve them up with good gravy in a sauce-boat. Gar- nirfi with hoj^f rtidish ^d firted parsley.

146 MABiEi 9f6HES.

4 ^^fii$r qf Mntton called Hen and Chicken"^.

Half roast a shoulder, tben take itnp, and cut o£f Aie blade at the first joint, and both the flaps, to make the blade roand ; score the blade roiind in dia0K>nds, throw a little pepper and salt over it, and set it in a tin oTeti to broiL Cut the flaps and meat off the shank |n thin sHces, lynd pot the ^vy^tibidt capie oat of the .mntton into astew-^n, with a little good gfavy, twe ifxxMAS&l of walnnt catsup, cme of browning, a little €hyan.{^ppdr, and one or two i^alots. When yotir meat is tendi^, thieken it with floor and bott^, pat it into the disb> with the gravy, and laj the fokde cm the top. Garnish w'i&^ gte@n piokies*

A Quarter q/* Lc^mb fbr^ed.

T-^KE a krge leg of lamb, cut a long sift tm fte baek side, ^hd takie oui tiie meat^ but be care&il' ytm ^o not deface the other side. Then chc^ the meat $m«ill wfth matrow, half a ppmui of beef suet, some Qystejrs, an anchovy wa^ied, a^ onion, some sweet herbs, a little lemon-peel,, and some beaten mace and nutmeg. Beat all these together in a mortar, stuff np the leg in the shape it was before, sew it up, and rub it £dl over with the ycdks of eggs beaten ; spit it, flomr it all over, lay it to lhefiie> and baste it with' l^itter^ An hoar will roast it. In the meantime; cat th^ kw into steaAiis, season ^m with pepper^ salt, aeod; noteoegii iemon^peel cut fine, and a few herbs. Fry tlk^a.in firesh butter of a fine brown^ Aten pour out aU the butter, pirt in a quarter' of a pint of wMte wine, shake it a^bc^t, ^nd %\)^^, ^d b^ ^ pint ot strong gravy* wherejin good spice has been boiled, a qnartrar of a pjn<; of oysters and the liquor, some nau^brooins, and ^ s^jifiw ^f the 'pickle, ^ pipce of butt(^ rqlW in flouf^ ^d thje yolk of an jegg be^t fine; stir aU tb^sp together ti|i thick, then lay ypur 1^ of lamb in, the dish, a^d, the Mm rowid it, Foiir tfe^ ^nca ov^er thw^ a^d ^ajiwb witH JomoA.

Skin the st9n0s^ ipdi^qilift tibesb; thesilay timi on

dredge tSiem well with flour. Fry them in lard or Imtter till they are 6f a light brown, and th^ lay therii hi tk m^e to drain. Fry a good qoantifp^ of parsley^ fciy ydor bite on the dish, the parsley in lumps over them, and pour round them melted butter.

' La S^^mel is nothing more than to reduce any tiling to tbd consistence of cream, till it is thick enough tomikk^'A sauoe. When it bc^ns to thicken, put in Hie meat dot in slices, warm itwMhout boiling, season it to ymir taste, and serve it up. All slices a-Ia- bedianad lire done in the same manner.

Lamb Chops en Casarole. Hi^y 1^0 cut a loiaof lan^b into chap^ put yoUcs of eggs on both sides» and strew bread crumbs over them, with a few ploves and mace, pepper and salt mixed ; firy them of a nice light brown, and pot them round in a dish, as clo^ as you can ; leave a hole in the middle to put the following sauce in : all sorts of sweet herbs and parsley chopped iSne, and stewed a little in some good thic]^ gravy. Garnish with fried parsley.

Barbaeued P^ig. pREipARE a Dig, ?ibout ten weeks old, as for roast- ing. Make a forcemeat of two anchovies^ six sage leaves, and the liver of the pig, all chopped very smau ; then put them into a mortar with the cpimb qf fcalf a penny loaf, four ounces of Ibuttep, half a tea-^pnful, of chyan pepper, and half a pint of yed wine. ^ J^^at . them all together to a paste, put it into the j^h belly, , and sew it up. Lay your pig down at a good distance , before a large brisk fire, singe it well, put into your dripping-pan three bottles of red wine, and baste it v*^ll^WfOi1;h3saai the thne it is roasting. Whenitis hSlfdo^e, pWt undfer the pig tvvo penny loaves, ^if : ybh find ydto wine too much reduced^ add more. ^ When your pig Is near enough, take the Iqates and . wime bat <tf yonrdripping^-'pan, and ptit to ibb si^ute

J14S MADE ^mf HES*

me ^chDvyrp^iopp^d $^^a^». a ]1hid41€^^ s(ne^ i^^^ and halt a lemon. Boil it a few minutes, then draw your pi^, put a small lemon or apple in the pig's moiQtb^ and a leaf on each side. Strmn your sauce^ and pour It on boiling hot. Send it up whole to tahle^ anJ garnish with barberries and sliced lemon..

^ Pig au Pere DuUlet. - Cut off the head, and divide the body into qiu^ter^ lard them with bacon^r and season them well witii salt, jpepper, nutmeg, cloves, and mace. Put a l^yer ctf fiii bacon at the bottom of a kettle, ]ay the he^d in the middle, and the quarters round it. Then pat in a bay-leaf^ an onion shred, a lemon, with some canrotsL parsley, and the liver, and cover it agsun with bacon. Fut in a quart of broth, stew it for an hour, and then^ fake it up. Put your pig into a stew-pan, pour in a* battle of white wine, cover it close, and let it stew very genfly an horn*. In the meantime, whDe it i? stewing in the wine, take the fkst gravy it wa« stew- ed in, skim off the fat, and strain it. Then take a sweetbread cut into five or six slices, some truffles, morels, and mushrooms, and stew all together till they are enough. Thicken it with the yolks of two eggs, or a piece of butter rolled in flour ; and when yoinr pig is enough, take it out, and. lay it in your. di»h. Put the wine it was stewed in to the sauce, then pour : it an over the pig, and garnish with lemon. If it is to . be served up cold, let it stand till it is so, then drain it well, and ^ipe it, that it may look white, and lay it in a dish, with the head in the middle, and the quarters" round it. Throw some green parsley over all. Either of the quarters separately make a pretty dish. '•' /

d Pig Matelote. HAyiif& taken out the enteails, and scalded your pig, cut oiSt the head and pettitqes ; tiien c^t the body mto four quarters, and put them, with the head and toes,, into cold, water. Cover the bottom of a- ^tejfi^ ' pfin with slic^ pf pwpn^ fmfl, i^lap^, the quartern eW*

Hmn, TWiltr Iftie pci^ftoes, and. the head cat in twp. .SeasMi tike-^hole With pepper and salt, a bay-leaf, a .litttethynpe, 8in'<>DAm, and add a bottle of white wine. Then lay on more slices x^f bacon^ pat over it a quart tof w^teVy and let it boil. Skin and gat two large eels^ and cut them in piec^ about fire or six inches Jbng. When your pig is hatf done, put in your eels ; then boil a dozen of large craw-fish, cut ofi* the claws, and take off the shells of the tails. When your pig and eels are enough^ lay your pig in the dish^ and your pettitoes round it ; but do not put in the head, as that will make a pretty cold dish. Then lay your eels and eraw-fisfa over them, and take the liquor they were stewed in, skim off the fat, and add to it halt a pint of strong gravy, thickened with a little piece of burnt ,]^utter. Pour this over it, and garnish with lemon and eraw-fii^ Fry the brains, and lay them round, and aH over the dish. At grand entertainments this will do fer a fitst course or remove.

Sheep's Trotters en Oratten

Boil them in water, and then put them Into a stew- pan with a glass of white wine, half a pint of brotiv, as ffltidi eullis, a btmch of sweet herbs, with s^Ji, whole pepper, and mace. Stew them by a slow fire iiu the sauce is reduced, then take out the herbs, and se:^ve tinem upon a grattenT Sheep's trotters may be serv*4 ^ with a ragoo of 4mcumbens«

SECT. H.

MADE DISHES op POULTRY, &c

Ttirkey a-lc^daub.

' BoiYB your turkey, but let it be so carefully done, as not to spoil the loot of it, and then stuff it with the following forcemeat : chop some oysters very fine, aad mix them '^th some crumbs of bread, pepper, 4att» lafaidsts^ and ^i^ery little thyme, parley, and but-

L

160 u^».^%ifiaB.

W it in ^ clotht and lapil it. whi^» but lie eardel not to boil it top mi:^c^. Serve it up witii good ojMrtM s^nce. Qr you maj loake ane^ gF^'i^ €€tba boses, with a piece of yea)^. xnnttjan, and h$am ; semmi wstb salt, pepper, ^ajpt^, s^nd a Uttja iWfe^ > Slarain ifc eifl ^otjgh a sieve ; and ha\mg before hal&boiled your turkey^ stew it in thi9 gravy josft haU* an hoar. Hav- ing well dimmed the gravy, disl^ up ycwar tmrkey in'it, diler you ^ave thickened it with a few muiAiroomi^ stewed white, or stewed pafat^^ foarcettieat IMIb^ sweetbreads, or. fried oyste^, Bi^d pieees. of lento^ Dish it with the breast upwai^^^ You may add a few morels and trufiW to yocor nsxj^.

Turkey in a hurry.

'Truss a turkey with tbe 1^ inwaird, and Saflteo it as much as you can: tb^n pat it into a -sie^-^pan^ With melted lard, chopped pardeyk flbatote, nMsh-' rooms, and a little garlie ; ^e it a few turns on the fire, and add the juice of half » temon to ^eep it white* Then put it into another stcrw-psui^ with slioM of real^ one slice of bam, smd meljbed l9i:d^ and every tkirrg as used befere ; adding whpl^ pe|f^r and ssall ; e^ver it over with, slices of lard^ and iset E abtrat Jk^ ^an faflur over a dow fire . ihm s^^^^am^ Vfiaie wkie at^ a little broth, and finish tb^bf^ng ; sfciia nmi ^ Uti^ sauce,,' add a httle cullis to n^i^:i^ mk, rtfi^ee it to ^ good consistence, put^ the turkey into your dish, and pour ihe sauce over it. Gramish with lemon.

Fowls ehia-^Sraise. "

Truss your fewl a^fi:!r bpiUiWr, wi^ thfs^Iqgiir fa the body ; then lay over it a layer of fat bacon cut in thm slicesy vn*ap it round in beet4eaveB>' then in a eaul of veal, and put it into a large saucepan with three pints of water, a g^ass of Madeira wine, a bunch of sweet herbs, two or thi-ee bl^es of naace, and half a leihoa ; st^w it tiQ it is quite tender, then take it up £md skihi - off the fat a nmke your g^^vy ]^e^ty;lUek}¥ii^ Anorais*'

• *90hrM,T. 151

r/ ifllram it tlirotigli a hatir siere, and ptit to it a |Hjit of oyirtets and a tea-capfolof thick cream ; keep thriring jom pan over the fire, and when it has sim- iMied a short time, serrenp joor fowl with the bacon, heefkrigmveSi and eaal on, and pour jonr sance hot i^n it Gamiah with barberries and red beet-root

^Fauds forced*

Takb a large fi>wl, pirk it dean, draw it, cot it down the back, and take the skin off the whole ; cot the fleA from the boAes, and chop it with half a pint of oysters, one onnce of beef marrow, and a lit- He pepper and salt. Mix it up with cream ; then lay Ae meat on the bones, draw the skin over it, and sew up the back.. Cut large thin slices of bacon, lay them on the breast of your fowl, and tie them on with pack- thread in diamonds. It will take an hour roasting by amoderate fire. Make a good brown gravy sauce, pour it into your dish, take the bacon off, lay in your fowl, and serve it up. Garnish with pickles, mushrooms, or oys- ters. It is proper fi)r a side-dish at dinner, or top-dish for supper.

Fowls mtirmwded.

tlATSE Ihe skin fi*om the breast-bone of a large fowl with yousr finger ; then take a veal sweetbread and cut itianall, a few oysters, a few mushrooms, an anchovy, some pepper, a little nutmeg, some lemon- peel, and a little thyme ; chop all together small, and mix it witihi the yolk of an egg, stuff it in between the skin and the flesh, but take great care, you do not break tiie skin ; and then put what oysters you please in the body of the fowl. Paper the breast, and roast it. Make good gravy, and garnish with lemon. You may add a few mui^nrooms to flie sauce.

Chickens ehiri$%grate.

FiiATTEj^ the breast-bones of your chickens vnth atoUing-pin, but be carefiU you do not break the sldn. Straw scmie flour over them, then firy them in butter

13»

pail, bi4 lewe tt}^ tiiiy i^pw»4afgrOTK

slices,^ over jp^r ^jMp^W^ *«g^^biW ,w4th»».Iittif^*s^ie^ iw9 or three dofve^, some wh/^§. y^ppie^ ^omMift. «» small buj(icb Qf ^w^i h^H ^ a^. 9ne»«Ar 9^ eupftir, Then pour in a quart of boiling water, cover it close^ and let it srtew a quairter of aiii hour. Tben take out

the chicken^ 3^4 )w^ i^^VP*?^.*^^ M ^ gJ^ftW ^^ 6ll it is qpite yixfli ^ g^iod ; tl^n, ^Ijaiii i^. off, a»d p^, It into yoiir pan. ag^n, wit)i two sp^on?^ 4^red^wi|i# and a tevv nmshropios. ; l^\it Iq yoor ch^o^p^ to.J^^nr then take ibem up, tay.th^ w^ yoifr. difJi^ aii4 povi your sauce over tfae^^^ Ga^isl^ wi^ ^ppm wd ^ few slices of Qc^d^am l^rqil^d. , . •<

€hickenia4a'brai9e. /

Take a couple of fine chiQk^iis, lard them,. aB4, season them with pepper, ^alKahdsaace ; then put a layer of veal in the bottom of a deep stew-pan> with a slice or two of bacpn^ an onijon c^t in pieces, a piece of cadrrot, and a layer of beef ; then put in the chifsk- ens with the breast downwards, and a bundle of sweet Jherbs ; after that, a layer of be^, and put in a quart of broth or water, cover it clo«e, and let it stev^^^'^y gently for an hour. In the meantime get re^y a li^-- goo made thus : take two veal sw^etbrc^a^ cu!; theqfk small, and put them into asaucepaQ, with a.very little^ broth or water, a few cock's-combs, truflS^^^ andi??ofel* cut small,, with an ox^-palate. ^tew them all t^getneri, and when your chickens are done, take tihem up, 9S^ keep them hot ; then strain tiie liqn<»: ikey wer^^ i^w^-: ed in, skim, off the fat, aifed pour It into yoqr 7^1^^^;; add a glass of red wine>. a (Spoonful of catsup, a^dra f&fs^ mushrooms ; then boil all ti^ether wjtfo a ^ly ai:^c^i|pk^ bottoms cut in four, and aspara^s tops, if your sauce is not thick !eno«|^ pai m apiece of butter nA^ led in flour ; and when prop^ly done, lay yooir cbkk- ens in the dish, and pour the i(9^goo over them-^ QW:

T!ak« two ehickens, and roast them. Boil, some etff^ ftef to a strong jelly ; then take ont the feet, and flidm off the fat ; beat up the whites of three eggs, and ihix them with half a pint of vrhite vinegar, and the jnice of three lemons, a blade or two of mace, a few peppercorns, and a little salt Put them to your ieDy ; and when it has boiled five or six minutes, strain it se- veral times through a jeDy-bs^ till it is very clear. Then pot a Httle in the bottom of a bowl large** enough to hold your ddckens, and when they are cold and the j€^ set, lay them in with their breasts down. Then ffll yonr hoMrl quite full with the rest of your jelly, wMcfc you must take care to keep from setting, so that when you ponr it into your bowl it will not break. Liet it stand all nigbit ; and the next day put your ba- sin into warm water, pretty near the top. As soon as you find it loose in the basin, lay your dish over it and tarn it whole.

Chickens and Tongues.

Boil six small chickens very white ; then take six hogs^ tongues boiled and peeled, a cauliflower boiled whole in milk and water, and a good deal of spinach boiled green. Then lay your cauliflower in the mid- dle, the chickens close all round, and the tongues round them with the roots outwards, and the spinach in little heaps between the tongues^ Garnish with small pieces of bacon toasted, and' lay apiece en each of the tongue^. This is a good dish for a large com- pany.

Pullets a-la-Sainte Menehout.

Haying trussed the legs in the body, slit them down the back, ^read them open on a table, take out the thigh bones, and beat them with a rolling pin.^^ Season them with pepper, salt, mace, nutmeg, and sweet herbs. Then take a pound and a half of veal, cot it into thin slices, and lay it in a stew-pan. Cover It dosc^ and set it over a dow fire, and when it beginci

lp\ MADK Dia»S8.

to stick to tiie pan, ^ Ui a littia fiooTi,^ shalce it abont tiUit is a little brown^ aud then popr in fif».inueb lm>th as will stew the fi>wls. Stir them iAgethes, ^lui put in a little whole pepper, an qnion^ and a^ slice v^ hac^vi or ham. Then lay in your fowls, cover them close^ and when they have. stewed half an hour« take theia out, lay them on the griiiiron to brown on the insidei and then lay them before the fire to do on the outsick. Strew over them the yolk of an egg, and some jpromba of bread, and baste them with a little butter. Let them be of a fine brown, and boil the grayy till there is about enough for sauce ; then strain it, and put into it a few muslu'ooms, with a ^mall piece of batter rol^ led in flour. Lay the puUets in the dish, pour the sauce over them, and garnish with lemon.

Ducks a-la-BraUe. Having dressed and singed your ducks, lard them quite through with bacon rolled in shred parsley, thyme," onions, beaten mace, cloves, pepper, and salt. Irut in the bottom of a stew-pan a few shces of fat bacon, the same of ham or gammon of bacon, two or three slices of veal or beef: lay your ducks in with the breasts down, and cover them with slices, the same as put under them ; cut a carrot or two, a turnip, one onion, a head of celeryj a blade of mace, four of five cloves, and a little wlK)le pepper. Cover them close down, and let them simmer a Httle over a gentle fire till the breasts are a light brown ; then put in some broth or water, eover them as close down again as you can ; stew ' them gently two or three hours till enough. Then' ^ take some parsley, an onion or shalot, two anchovies, . and a few girkins or capers ; chop them adi very fine, put them into a stew-pan vdth part of the liquor Scorn the ducks, a little browning, and the juice of half a le- mon ; boil it up, and cut the ends of the bacon even with the breasts of your ducks, lay them in your dish, . pour the sauce hot upon them, and serve them up.

Ducks a-la-^mode, Takb a couple of fine ducks, cut them info quarters^

wovhTmr. 156

and fry ^em in Imtter till fkej are of a Kght brown. Th&a poinr out all the fat, dost a little ioar over them, and pnt in half a pLnt of good gravy, a quarts of a pint of red wine, an anchovy, two almlots, and a bun* (Ue of sweet herbs : cov» them dose, and let them rtew a qnai^r of an hoar. Take out the herbs, skim off die fat, and thicken yoor sanee with a bit of bntter rolled in flonr. Put your ducks into the dish, strain your sauce over them, and send them to table. Garnish with lemon to barberries.

Ducks a-^la-Frangotse.

Put two dozen of roasted chesnuts peeled into a pint of rich gravy, with a few leaves ot thyme, two small onions, a Uttle whole pepper, and a bit of ginger. Take a fine tame duck, lard it, and half roast it, then put it into the gravy, let it stew ten minutes, and add a quarter of a pint of red wine. When the duck is enough take it out, boil up the gravy to a proper thicj^ness, skim it very clean from the fat, lay the duck in the dish» s(^d pour the sauce over^ Garnish with lemon.

ji Goose a-la-mode.

Pick a large fii^ gOQS^ clean, skin and bone^ iL ^ nicely, and take off the &,t Then take a dried tongue, and boil and peel it. Take a ibwU and treat it in the same manner as the goose; season it ^ with pep* per, salt, and beaten mace, and roll it round the tongue. Season the gopse in the sanie manner, and put both tongue and fowl into the gooiae. Put it into a httle pot that will jqst hold it,, with two quarts of beef gravy, a bundle of sweet herbs, and an onion. Put some slices of ham, or good bacon,, between the fowl . and goose ; then cover it close, and stew it over a fire for an hour very slowly. Then take up your goose,

* It piay not be noaiss tp iufonn tbe cook, tM the best noieibod of - boning a goose, or fowls of any sort, is to begin at the breast, and to ,tate out the bones without cutting the back ; foj; without this method, when it is sewed up, and you come to stew it, it generally bursts in tbe back) «^efeby tlie shape of it IB spoftHl^

456 MA0S BISH'ES.

and sidmoff an the fat, strain it, and put )if a^Iasddf red wine, two spoonslurof catsup, a veal sweetbread cat small, some truffies, *mushrooms, and morels, 'a piece of butter roEed in flour, and, if Wanted, some pep per and salt. Put the goose in again, cover it close, and let it stew half an hour longer. Then t£ike it up, pour the ragoo aver it, and gaitiidi with temon. You must remember to save the bones of the goose and fowl, and put them into the gravy when it is first set on. It will be an improvement if yon roll some beef . marrow between the tongue and the fowl, and between the fowl and the goose, as it will make them mellow, and eat the finer.

Jl Goose maHnaded^

Bone your goose, and stuff it with forcemeat made thus : take ten or twelve sage leaves, two large onions, and two or three large sharp apples ; chop them very fine, and mix them with the crumb of a penny loat^ four ounces of beef marrow, one glass of red wine,, half a nutmeg grated, pepper, salt, and a little lemon- peel shred small, and the yolks of four eggs. When you have stufied your goose with this, sew it up, fry it of a light brown, and then ptit it into a deep stew- -pan, with two quarts of good grslvy. Cover it close, and let it stew two hours ; then take it out, put it in- to a dish, and keep it warm. Skim the fat clean oft' from the gravy, and put into it a large spoonful of lemon-pickle, one of browning, and one of red wine, an anchovy shred fine, a little beaten mace, with pep- per and salt to your palate. Thicken it with flour and butter, dish up your goose, strain the gravy over it, and send it to table.

Pigeons Compote.

Truss six young pigeons in the same manner as for boiling, and make a forcemeat for them thus : — . Grate the crumb of a penny loaf, and scrape a quar- ter of a pound of fat bacon, which will answer the ' purpose better than suet Chop a little parsley and

• thjme^ t\iVOiihabls, oranonioTi, s<iiiieleinon«peeI/m4 .fk liittte niitmeg grated ; season them with pepper and ,salt, ^md 0iix them up with eggs. Pat this KHrcemeat iato the craws of the pigeons, lard them down the breast^ and firy them brown* Then put tbem into a stew-pan» wttti some good brown gravy^ and when they have stewed three qnarters of an hoar, thicken it wiUi a piece of butter rolled in flour. When yon serve^ them up, strain your gravy ofver them, and lay forcemeat h^ round Uiem.

French Pupton of Pigeons.

Put savory forcemeat, rolled out like paste, into a butter-dish. Then put a layer of very thin slices of bacon, squab pigeoi^, sliced sweetbread, asparagus tops, mushrooms, cock's-combs, a palate boiled tender, and cut into pieces, and the yolks of four eggs boiled hard. Make another ibrcemeat, and lay it over the whole like a pie-crust. Then bake it, and when it is enough, tun^ it into a dish, and pour i^ some, good rich gravy.

Pigeons a-la-Braise.

Pick, draw, and truss some large pigeons, then take a ^tew-pan, and lay f^t the bottom some slices of bacon, veal, and onions; season the pigeons with pep- per, salt* some spice beat fine, and sweet herbs. Put them into the stew-pan, and lay upon them some m<M*e slices oif veal and bacon; let them stew very gently over a stoye, and cover tbpm^down very ck)pe. When, they are stewed, make a ragoo with veal sweetl»*eads,i truffles, morels, champignons; tiie sweetbreads must, be blanched aad put into a stew-pa^ with a ladle full, of gravy, a little cullis, the truffles, morels^ &c. Let. them all stew together with the pigeons. When they are ehoi:^h, put th^n into a dish, and pour the ragoo over them. v. .

Pigeons au Poise*

Cut off <;he f0et of your pigeons, and stuff them with &rcem?at in the shape <rf a pear ; roll them in .the Y<^;af an fgg, and then in cvqinbQ osf iHie^d. Put.

Ifi6 MAUB mniiss.

tiiem into a d&h well btrttered, btM: lid tidt let ft^n touch eadi otihier^ and send them to the ot'en. When tiiey are eaongh, lay them.ni a dish, and potir in good gravy thickened with ^eyolk of an^^, or btftter rol- ied in ioor;' but do not poor yoor gravy over the paeons. Garnish with lemon. — This is a very .gen* ted dish, and may be improved by the fdllovring f ari- ation; lay one pigeon in the middle, the rest rotmd, and stewed spinach between, with poached eggs on the spinach. Garnish with notched lemon and 6r£i.tige cut in qnarters, and have melted butter in boats.

f^i^andmu of Pigeons.

After having larded all the tipper part of your pigeons with bacon, stew them in the same manner as the fricandeaa a4a-BoTirgeoise, page 131.

Put a layer of bacon into a large saticepan, then a layer of veal, a layer of coarsfe beef, and another little layer of veal, about a poqnd of beef^ and a poKnd of veal, cut very thin, a piece of carrot, a bmidle of sweet herbs, anonidn, some black and white pepper j a blade or two of mace, and four or five cjloves. Cover the saucepan dose, set it over a islow fire, and 4r^w it till it is brown, to make the gravy of a finfe light brown. Then put a quart of boiling water, and let it stew till the gravy is quite rich and good. Strain it off, and skim off all the fat. In the meantime, stuff the bellies of the pigeons with forcemeat made thus : take a pound of veal, and a pound of beef ^uet, and beat both $ne in a m^Mrtar; an equal quantity of eitMbs of bread, sohie pepper, salt, nutmeg, bcfatenmace, a litHe lemon- peel cut small, some parley cut sm'kllj and a very B^^ tie thyme strmped. Mix aB together wtth tlie yoBcs of two eggs, nil the pigeons with this, and flat ih^ breasts down. Flour them, aftd fry them in fresh but ter a little brown. Then pour the ikt clean out cf the pan, and put Ae gravy to the pigeons. , Cot^ theiit do^, aiid tot fltem «tew a tjnarter of AA honir, ^ctr tS

ia ii^iah, and poor ia your swce. On each pigeon hj a bay-I?af« and oq aa€;h leaf a alioe of haisQiL Gar- lupJi >pit]b Or leiB<Hi iiotctied. .

Pigeions a-la-Soussel.

Bone four pigepos, aod majj^e a forcemeat as for pigeoBi^ coiriDote. Stuff thein«, aad put them iqto a stew-pan wit^^i, ^ pint of veal gra,vy. Stew them half an hour very geutly, and then take thism owt In the meantime make a real forcemeat, and wrap it all round them. Rub it over with the volk of an egg, and fiy them of a nice brown ux good dripping. Take the gravy they were stewed in, akim off the fat, tbioken with 9: little butter ^rolled in flour, the yolk of an egg^ and a gill of cream beat up^i Season it \yith pepper and s£dt, mix it altogether, and keep it stirring one way till it is smooths Strain it iato your dish, and put iihe pigeons on. Garnish with plenty of fried parsley.

Pigtms in a Hole.

Pick, draw, and wash four young pigeons, stick their legs in their bellies as you do boiled pigeons, and season them with pepper, salt, and beaten mace. Put into the belly of each pigeon a lump of butter the size of a wfflnut. Lay your pigeons in a pie-dish, pour^ over them a batter made of three eggs, two spoons-* ful of flour, and half a pint of good milk. Bake them in a moderate oven, and serve them to table in the same dish'.

Jugged Pigeons.

Pluck and draw six. pigeons, wash them dean, and dry them with a cloth; season them with beaten mace, white p^per, and salt Put tkem into a jug T^hthdif a po»^ of buttcar ^^on them. Stc^up the jog dp^ wltk a oloth, tl^t no. steam can ^et out, then set.ia. » kattie of boii^ watei?^ and let it boil aa hoxm smd a« h^, Th6» t^e^out ywpr pigeon»^ put thegiau. Iff %ka^ i§ eoJQie from, th^m into a pan» and add to. it a lymnfi)) 1^ wifiQ, ame^of eatsap, a daea of lewon, half.

IM) MAPS Dl^RBS.

im a»idiaT7 didj^ped/ and a bohdte of tsWeet' IrisrM, Boil it a little, and then thicken it with a fMece of butter aroJled in flour; lay your pigeons in the dish, and strain your gravy over them. Garnish with parsley and red cabbage. — This makes a very pretty side or corner dish.

Partridges a-la-Braisfe. Take two brace of partridges, and truss the legs in- to the bodies ; lard them, and season with beaten mace, pepper, and salt. Take a stew-pan, lay slices of ba- con at the bottom, then slices of beef, and then slices of veal, all cut thin, a piece of carrot, an onion cut smalU a bundle of sweet herbs, and some whole pepper. Put in the partridges with the breasts downwards, lay some thin slices of beef and veal over them, and some parsley shred fine. Cover them, and let them stew eight or ten minutes over a slow fire ; then give your pan a shake, and pour in a pint of boiling water. Co- ver it close, and let it stew half an hour over a little quicker fire ; then take out ycrtir birds, keep them hot, pour into the pan a pint of thin gravy, let them boil till there is about half a pint, then, strain it off, and skim off all the fat. In the meantime have a veal sweetbread cutsihall, truffles and morels, cock s-combs, and fowls' livers stew^ed in a pint of good gravy half An hour, some artichoke-bottoms and asparagus tops, both blanched in warm water, and a few mushrooms. Then add the other gravy to this, and put in your partridges to heat. If it is not thick enough, put in a piece of butter roUed in flour. When thoroughly hot, put in your partridges into tlje dish, pour the sauce over them, and serve them to table.

Pheasants a^laSraise. Cover thebottomof yourstew-^pan witha Uiyerof beeC a layer of veal, a little piece of bacon, a piece of carrot, an onion stuck with cloves, a blade or two. of mace, a spoonful of pepper, black and white, aad a bundle of sweet herbs. Having done this, put in yoisr pheasant, and cover it with a layer of beef and a layer

euiiUi. * 161

af ¥eal Set H on the fire foe fire waisc mimrtes, and theo pour in two quarts of hoiling gravy. CoTer it dose, and let it stew very gently an bour and a half. Then take up your pheasant^ andke^ it hot; let the grayy boil till it is reduced to about a pint, then strain it off, and put it in again. Put in a veal sweetbread that has been stewed with the pheasant, some truffles and morels, livers of £>wls» artichoke-bottoms, and (if you have them) asparagus top$« Let these simmer in the gravy about five or six minutes, and then add two spoonsful of catsup, two of red wine, a spoonful of browning, and a little piece of butter roUed in flour. Shake aJl together, then put in your pheasant, with a few mushrooms, and let them stew about five or six minutes more. Then take up your pheasant, pour the ragpo over it, and lay fi)rcemeat-bal£s round. Gai^nish with lemon.

SnipeSy or Woodcocks^ in surtout.

Take some forcemeat made of veal, as much beef- suet chopped and beat in a mortar, with an equal quantity of crumbs of bread; mix in a little beaten mace, pepper and salt, some parsley, a few sweet herbs, and the ydk of an egg. Lay some of this meat round the dish^ andth^ put in the snipes, being finst drawn and half roasted. Take care ot the trail, chop it, and scatter it all over the dish. Take some good gravy, according to the bigness of your surtout, some truffles and morels, a few mushrooms, a sW.eetbread cut into pieces, and artichoke-bottoms cut small. Let all stew together, shake them, and take the yolks of two or three ^gs, beat them up with a spoonfid or two of white wine, aiid stir all togeOket one way. When it is thick, take it off, let it cool, and pour it into the surtout. Put in the yolks of a few hard eggs here aod there, season with beaten mace, pepper, and salt, to your taste; cover with the forcemeat all over, then rub on the yolks of eggs to colour it, and send it to the oven. Half an hour will do it sufficiently. Sw^Sf with Purslain Leaves.

Draw your smpes^ and make a for cmneat for the

M8 MAl>«#fr0ttSS.

iB»ide« ^lik [MreiMnrve ycKir ropen Ibr jmt ^ance; spit them across upon a laiic-spit, covered with bacon and paper, and roast them gently. For sauce yoti mtist tabe Mme prime thidc leaves of pnrslain, blanch them w^Mn water, pwt them into a ladle of cnHis and^gra- vy, a bit of shak>t, pepper, salt, nutmeg, and parsley, and stew all togeth« for half an hour gently. Have the ropes ready blanched and put in. Dish up your snipes upon thin shoes of bread fried«, squeessethe juice of an orange into your sauce, an<? serve them up*

Larks a-la^Frangoise.

Tkuss your larks with the legs across, ajid put a sage-leaf over the breasts. Put them on a long thin skewer, and between every lark put a thin bit of ba- con. Then tie the skewear to a spit, and roast them before a clear brisk fire ; baste them with butter, and strew over them some crumbs of bread mixed with flour. Fry some crumbs of bread of a fine brown in butter. Lay the larks round the dish, and the bread- crumbs in the middle.

Florendine Hares.

.Let your hare be a full-grbvm one, and let it hang up four or five days befi>re you case it. Leave on the ears, but take out all the bones except those of the head, which must be left entire. Lay your hare on the table, and put into it the following forcemeat : take the crumb of a two-penny loaf, the liver shred fine, half a pound of fat bacon scraped, a glass of red wine, an anchovy, two eggs, a Httle vnnter savory, some sw^t-marjorum, thyme, and i, little pepper, salt, and nutmeg. Havii^ put this into the bdly, roll it up to the head, and &sten it with packthread, as you would a collar of veal. Wrap it in a doth, and boil it an hour and a half in a saucepan, covered with tw6 quarts of water. As soon as the liquor is reduced to abottt a quart, put -in a pint olf red wihe, a spoonful of temoii* pickle, one of catsup, and the same of brovming. Then Rtcrw it till it tf» ledueed to a ]4nt, andiMckeft it vHtii

Mt« nS\fid in floor. Lay rantid jwxt huse.u Sm mardby and four aUceaof lopcemeat Imted in a caul of a leg of veal. Wlrai you dish it up« draw the jaw- bones, and stick them in the sockets of the eyes. Let the ears lie back on the roli» and stick a sprig of myrtle in the mouth. Strain your sauce over it, and ganiish ^th, barberries and parley.

Florendine Rabbits.

Skin three young rabbits, but leave on the ears, and wash and dry them with a cloth. Take out the bones as carefully as you can, but leave the head whole, and proceed in the same manner as before di^ rected for the hare. Have ready a white sauce made of veal gravy, a Uttle anchovy, and the juice of half a lemon, or a tea-spoonful of lemon-pickle. Strain it, and then put in a quarter of a pound of butter rolled in flour, so as to make the sauce pretty thick. Beat up the yolk of an egg, put to it some thick cream, nutmeg, and salt, and mix it with the gravy. Let it simmer a little over the fire, but not bott, then pour it over your rabbits, and serve them up. Garnish with lemon and barberries.

Jugged Hare.

Cut your hare into small pieces, and lard them here and there with little slips of bacon, season them with pepper and salt, and put them in an earthen jug, with a blade or two of mace, an onion stuck with cloves, and a bunch of sweet herbs. Cover the jug close,, that nothing may get in ; set it in a pot of boiling wa- ter, and three hours will doit. Then turn it into the dish, take out the onion and sweet herbs, and send it hot to table.

Rabbits surprised.

Take two» young rabbits, skewer thdm»ii9nd pot! the same kind of pi^dding in them as for roasted cab- ; bits* When they are roasted, take off the meat clean -. firom the bones; but leave the bones whole. Chc^r the meat yesy fine, with a little shted pan^y, somi&i l^npn-pftel, an oimce of be^f martpTt^, a i spoonful of,

14*

Id4 UAUmmMULM.

bdled hard, and a small piece m butter^ m a mtf Me fxiortar : then mix all together^ Mi pot it lAto a ste^H^^* pan. .Haviag8te\r«d it five mmutes, lay it a& tiiie ra^ ' Uits, where yon took the meat 6ff> and put it dMe down with joinr hasid, to makis them appeat^ UkB whole rabbits. Then with, a salamander brown th€Wi all over. Ponr a goo^ Iwrown gravy, made as thick as cream, into the dish, and «tick a bunch of mjrrtle in their mouths. Send them up to table, with their livers boiled and frothed.

Rubbita 0n Ckb8$erole. Cut your rabbits into quarters, and then lard theiti or not, just as you please. Shake some flour over them, and fry them in lard or butter. Th«i put them inttp an earthen pipkin, with a quart of good broth, a glass of white wine,^ a little pepper and ^alt, a bundh of sweet herbs, and a small piece of butter rolled in ft)ur. Cover them ck)se, and let them stew half an hour; then dish them up, and pour the sauce over them. Garnish with* Seville oranges 'cut into thin slices and notched.

Macaroni. Broil four ouucas of n^acaroni tiU it is quite tender, then lay it on a sieve to drain, and put it into a stew- pan, with about a gill of cream, and a piece of butter rolled in flour,. Boil it five minutes, pour it on a plate. Lay Parmasan cheese roasted all over it, and send ft up in a water-plate.

Take six eggs, beat them up as fine as you tata, strain them through a hair sieve, and put them into a fie^fiiig^ottn, in; ttMeh must be a quarti^ 6( a ptmid of hot bdtMr; Throw m a littte feaai «cfaped fiiie, wiUl shred pomley, itnd'seasbn ttiem with peeper,' s^t, auld notm^. FVy it brown on the under side, and lay it on ycmriikii, but do not turn it. Hold a hot salatnaa ^ der m&p it fi»r haif a mimote, to take off the raw

Mi'ilf the <qBg». akiik«adedp«nl0y]iii<» «iidMnr0

Beat np six ^ggs witli cream, boil mme of the IftTge^t and fifiast aspKragtis, abd, when bbiled^ cut off an the ^een in small pieces. Mix them wfth tiie eggs, and piit in some pepper and salt. Make a slice of butter hot in the pan, put tiiem in, and s^rve tiiem np on buttered toatM.

Oyster Loaves. Makb a hole in the top of some little round loaves, and take out all the crumb. Pnt Some oysters into a stew-pan, with the oyster liquor, and the crumbs that ' were taken out of the loaves, and a large piece of but- ter ; «tew them together five or six minutes, then put in a spoonful of good cream, then fillyour loaves. Lay a bit of crust carefully on the top ofeach, and put them in the oven to crisp.

Mushroom Loaves, Take some smfiU buttcms, and wash them as for pickling. iBoil them a few minutes in a little water, and put to them two large spoonsful of cream, with a bit of butter rolled in flour, and a little salt and pepper. Boil these up, then fill your loaves, and do them in the same msumer as directed in the preceding article.

tl^gs m Surtout Boil half apound of bacon cut into thin slices, and fiy some bits of bread in butter; put three spoonsful of cuDis into yott dii^h, garnish the rim with firied bread, break sotoe eg^ in the mkfdl^, cov^ ihentn with ttue rashers of bacon, and do them over k (»telv fil«.

Ilggs andSroccolL Boil your broccoli tender, observing to save a large bunch for the middle, and six or eight little thick sprigs to stick round. Toa^ a Ini of b^ad as lafge as you would have it for your dish or butter ,pla,te*^ .Bt^r soBf)^ eggcv tbus : take six qjgs or as iQany as. you*

ttsvei o€t»iaion far» beat tiiem wdl, pat tfaem k^^iar saucepan, with a good piece of batter and a little aaU; keep beating th^ witli a apoon till they are thick eoQugh, and then pom: theoi on the toast. Set the larg^t bonch c^brpccoU in the middle^ and the other lit^e piecefii:S^and and about* Gacni«h the dish, with little uptigs 4if brooeoti. This is a pretty side dish or Qornqr plate 4

Spinach and Ei^gs,

Pick and wash your spinach very clean in several waters, then put it into a saucepan with a little salt; cover it close, and shake the pan often. IVhen it is ' just tender, and whilst it is green, throw it into a sieve to drain, and then lay it in your dish. Have ready a stew-pan of water boiling, and break as many eggs in- to cups as you would poach. When the water boils put in the eggs, have an egg slice ready to take them but with, lay them on the spinach, and serve them up with melted butter in a cup. Garnish with orange cut ijito quarters. >

' To make Rumekins.

Put a bit of Parmasan cheese into a stew-pan,' bruising it with a (quarter of a pound of fresh butter, a. gill of water, very little salt, and an anchovy cut small; boil the whole well together, and put in as much flour as the sauce will suck up; keep it over the fire till if forms a thick paste,* then put it into a stew-pan with the yolks of a dozen eggs, and beat up the wliites quite stiff till Jthey will tear an egg, then mix the whites with tfie rest. Drop them into square paper cases* If well, made, the ramekins will be of a light and of a fine eok)ur.

CHAPTER XIII.

, * rEjGETABLES and ^OOTS^

Itf dressing these articles, the greatest attention mu;«t be paid to deanlmess. They are, partietdarly at some

▼MNBVdMMMN I6T

Hmm of the year, sutject to dxut, dirt» sod iiiMct8> m tiiat if they are not property eleamed, they will be HDsati^actory to those for whom they are provided^ and disreputable to the co€k. To avoid this; be caie- fid firstto pick off all tbie outside leaves, then wash them well in several waters, and let them lie some time in a p«i of clean water before you dress them. Be sore your saucepan is thoroughly clean, and boil than by themselves in plenty of water. They should always be brought crisp to taUe, which will be effected by be- ii^ careful not to boil them too much. Such are the general observations necessary to be attended to in dressing of Vegetables and Roots. We shall now proceed to particulars, hymning with

Scrape all the stalks very oalrefiilly tiU they look whke, then cut them all even alike, and throw 'them into a pan of clean water, and have ready a stew-pan with water boiling. Put some salt in, and when they are a little tender t^ke them up. If you boil them too much, they will h)se both their colour and taste. Cut the round off a small loaf, about half an inch thick, and toast it brown on both rides : then dip it into the fiquor the asparagus was boiled in, and lay it in your dish. Pour a little melted butter over your toast, then . lay your asparagus on the toast all round your dish, • with the heads inwards, and send it to table, wilii melted butter in a barin. Some pour melted butter over them, but this is injudicious, as it makes the hand- ling them Very, disagreeable.

Artichokes. Twist off the stalks, then put them into cold water, and wash them well. When the water boils, put them in with the tops downwards, that all the dust and sand may boil out About an hour and a half, or two hours, will dq them. Serve them up with melted butter in cups;

Broccoli^ CAumwiTLhr strip off aH the tittle branches tiU yon

ciome to the top on^, and then witH a knife peel off the hard ontside skin that is on the stalks and little branches, and throw them into water. Have ready a stew-pan of water, throw in a little salt, and when it boils, pot in your broccoli. When the stalks are tender, it is enough. Put in a piece of toasted bread, soaked in the water the brocicoli was boiled in at the bottom of your dish, aiid put your broccoli on the top of it, as you do asparagus. Send them up to table laid in bunches, with butter in a boat.

Cauliflowers.

Take off the green part, then cut the flower into four parts, and lay them in water for an hour. Then have some miljk and water boiling, put in the cauli- flowers, and be sure to skim the saucepan well. When the stalks feel tender, take up the flowers cai^fully» and put them in a cullender to drain. Then put a spoonful of water into a clean stew-pan, with a little dust of flour, about a quarter of a pound of butter, a little pepper and salt, and shake it round till the hutr ter is melted, and the whole well mixed together. Then take half the cauliflower, and cut it as you would fur pickling. Lay it into the stew-pan, turn it, and . shake the pan round for about ten minutes, which will be sufficient time to do it properly. Lay the stewed in the middle of your plate, the boiled round it, and pour over it the butter in which the one-half was stewed. This is a delicate mode of dressing cauli- flowers; but the usual way is as. follows: cut the stalks off, leave a little green on, and boil them in spring water an<d salt for about fifteen minutes. Then take them out, (kain them, and send them whole to table, with melted butter in a sauce-boat.

Chreen Peas.

Let your peas be shelled as short a time as you can before they ?xe dressed, as otherwise they will lose a great part of their sweetness. Put them into boiling water, with a little salt and a lumpt>f loftf sngsHr, afi^

VS««TABLfi8. 169

vfkeulhef heffn to de»t in the middle, they are enough. Pat them into a sieve, drain the water cleai* from them, and pour them into your dish. Put in them a good lamp oi buttar, and stir tii^pi about with a spoon till it is th(»roughly melted. Mix with them likewise a little pi^pper and salt. Boil a small bunch of mint by itself, chop it fine, and lay it in lumps rowtd the edge of your dish. Melted butter is sometimes preferred to mixing it with the peas.

Windsor Beans.

T^ESE must be boiled in plenty of water, with a good quantity of salt in it, and when they feel tender, are enough. Boil and chop some parsley, put it into good melted butter, and serve them up with boiled bacon, and the batter and parsley, in a boat. Remem- ber never to boil theioi with bacon, as that will greatly discolour them.

Eidney Beans.

First carefully string them, then slit them down the middle, and cut them across. Put them into salt and water, and when the water boils in your sauce- pan, put them in with a little salt. They will be soon done, which may be known by their feeling tender. Drain the water clear from them, lay tiiem in. a plate, and send them up with butter in a sauce-boat.

Spinach.

Be careful to pick it exceeding clean, then wash it in five or six waters, put it into a saucepan that will just -hold it, without water, throw a little suit over it, and cover it (jlose. Put your saucepan on a clear quick fire, and when you find the spinach shrunk and fellen to the bottom, and the liquor that tomes out boils up, it is done. Then put it into a clean sieve to drain, and just give it a gentle squeeze. Lay it on a plate, and send it to table, with melted butter in a bcmt.

Cabbages.

After you have taken off thfe outer leaves, ana vf^ wnApA $^em, qUvxrter them, ^and boil them 19

, 170 fiaflwr^*

plenty of ^atc(r, wiii^ a ]i^iU o£ ;Mt^ WIMbU 4feiey are tender, draia iheuh po a menre» bal do vot ptbss them. Savoys an^ gte^ mo$t be boiled iaitiie satoe ! manner, but always by tbQin^^9Cis» by whick ipieans they will, eat crisp^ s^id be of .^ gptd colour.

Turnips. - .

Tbj&8B Btay be bdfted in the same pot witbyqur BUoAy wfidj indeed^ mil eat best if so done. When they are enough, take them out, put them into a pan, mash them with batter, and a little salt, and in that state se^d tbpmi to taUe.

Anotbetr method of boUing turnip^ is tb#» : When you have pared th^m^ c^ them into little square pieces, then put them into a saucepan, and just cover them with water. As soon as they aare enough, tnke them off the fire, and put them into a sieve to drain. Then put them into a saucepan, with a good piece of butter, stir them over the fire a few muiutes, put them into your dish, and serve them up.

Carrots. ' Sgrap£ yomv carrots very clean, put them into the pot, and when they are enough, t^Jce them out and rub them in a clean doth. Then slice them? into a plate, and pour some melted butter over them. If they are young, half an hour witt sufficiently boil them.

Parmips. . Thbsc must be boiled in plenty of water, s^nd when ihey are soft, which you may know by runmngf a fork ittto them, take them up. Scrape them all fine With a knife, tteow away aD the sticky part, and send theni (o table, with melted butter in a sauce-boat.

Potatoes. These must be boiled in so small a qvm^tiby dT water as will be just sufficient to keep the saucepan ftom burning. Keep them close»covered, and as soon as the skins begin to crack, they are enough. Having drained out aU the water^ let them remain in the sauce- pan covi^red fi>r two or tllNr<$# i9;uiiiite» ; tbeift pftil^tt^eni.

B0IL8!» V#»DIK08. 171

ta^ ABri^ in«)ikite» atid {loaf scum melted fmtter oirer i ibem^ Or ^irkea fmet hare peeled thtm, you may do iksmc lay tiMNa on ^e gridiron tIB they are of a fine im^WJi, •aad «fam $&nd them to table.

Potatoes scolloped. Havin0 boiled your potatoes, beat them fine in a bowl, with some cream^ a large piece of butter* and a littte salt. Put them into scoIlop-sheU^, make them ismooth on the top, score them with a knife, and lay thin ^ces of batter on the topg of them. Then put them into a Dutch oven to brown before the fire, — This makes a pretty dish for a light supper.

Hops. ^UEX are to be boiled in wAter, with a little salt, «id e»t a3 a mlad, with aalt, p^ppor, oil, and vinc^gar.

CUAPTCR xrv.

PUDDINGS.

IN tiiia degi^ee ef eookery «ome previous and gene- ral oteeivatiom are necessary, the most material oi wiikh.«re, first, that your cloth be thoroughly clean, aad bdbre yo«i pilt yotir pudding into it, dip it into lioiitog water, strew some flour over it, and then give it a shake. If it is a bread pudding, tie it loose ; but if a batter podding, close; and never put your pudding In till tt^e water bwls. All bread and custard puddings Itiat'are l^ked require time and a moderate oven; but batter and rice puddings a quick oven. Before you put yi9W pudding into the dish for baking be carefiil always to moisten the bottom and sides wilh butter.

EE€T. L '

BorLED ptJDjDmefg.

JSmtid Puddmg.

uiP|ilB»4flfe t>ri3iifl>'of 1^ penny loaf; ciit it into very IS

.172 BMI^BB.^

.thin dic^/pmtit mto a quart c^myak; Md«6tit orvara a chafing-dish of coals till the bre&ulhaa^soeked xtp all the milk. Theii put in a piece of lmtter» stir it zoniid, and let it stand till it is oold;' ory^Maioay hoU-ymtxr milk, and pour it over the bread, a^d cover it up close, which will equally answer the same piu*pose. , Then take the yolks of sifc eggs, the* whites of three, and beat liiem up with a little rose-water and nutmeg, and a little salt and sugar. Mbc all well together, and put it into your cloth, tie it loose to give it rootm to Bwell, and boil it an hour. When done, put it into your dish, pour melted butter over, and serve it to table. ' ^ -

Another,* but more expensive, way of making a faread-pudding is this: cut thin all the crumb of a stale penny Ibaf, and put it into a qudrt of Cream, set it over a slow fire, till it is scalding hot, and then let it stand till it is cold. Beat up the bread and the cream well together, and grate in some nutmeg. Take twelve bitter almonds, boil them.in two spoonsful of water, pour the water to the cream, stir it in with a little salt, and sweeten it to your taste. Blanch the almonds in .a mortar, withjtwo spoonsfiilof rose o;:;orange-flower water, tOl they are afi^e. paste; theiump; them by degrees with the cream. Take the yolks»of o^phteggs, ^and the whites of four, heat them up welj^, puti.ti^m into the cream likewise, and mix the whole .well . to-^ gether. Dip your cloth into warm water, and flour it well, before you put in the pudding; tie it loose, and let it boil an hour. Take care the water, boils when • you put it in, and that it keeps so all the time.. When it is enough, turn it into your dish. Melt soma but- ter, and put in it two or three spoonsful of white -wine or sack; give it a boil, and pour it over your pudding. Then strew a good deal of fine sugar over your pud- ding and dish, and send it hot to table. Instead of a cloth, you may boil it in a bowl or basin, which is in- deed the better way of the two. In this case, wh^i it is enough, take it up in the bi^n, and let it stand aminpte or two to cool; then untie the ^tfi^j^j^dfta:^

wwmmnuB. 173

tile dioi&i mtrnd the basin, lay ycmr diA oyer it, and tarn the podding out; then ts^ei^tJie basin and cloth witb great care, otherwise a light pudding will be sub* jeet to brealL inturning ont

Batter Pudding.

; Takb a quartofiniik) beat up the yolks of six eggs, and the whites of three, and mix' them with a quarter of a pint o( milk. Then take six spoonsful of floor, a tea-spoonful of salt, and one of ginger. Put to these the remainder of the milk, mix all well together, pot it into your cloth, and boil it an hour and a quarter. Pour melted butter over it when you serve it up.

A batter pudding may be made without eggs, in which case proceed thus : take a quart of milk, mix six ^x)onsful of flour with a little of the milk first, a tea-spoonful of salt, two of beaten ginger, and two of tiie tincture of saflron. Then mix all together, and boil it an hoiir.

Custard Pudding.

Put a piece of cinnamon intp.a pint of thick cream, boil it, and add a quarter of a pound of sugar. When cold, put in the yolks of five eggs well beaten : stir this over the fire till it is pretty thick, but be careful it does not boil. When quite cold, batter a cloth well, dust it with flour, tie the custard in it very close, and boil it three quarters of an hour. When you take it up put it into a basin to cool a little ; untie the cloth, lay the dish on the basin, and turn it carefiiUy out. Grate over it a little sngar, and serve it up with melted butter and a little wine in a boat.

Quaking Pudding.

Take a quart of cream, boil it, and let it stand till almost cold ; then beat up four eggs very fine, with a spoonftil and a half of flour : mix them well with your cream : add sugar and nutmeg to your palate. Tie it close up in a cloth well buttered. Let it boil an liour, and then turn it carefully out. Pour over it melted butter. - / ' '

174 mn^mw

Boil two b^ttides of 8a@9 iti a "pint d^f nrilk iM ten cbrl When coid, add five eggs, two Naples biMc^te^ a little brandy, and sugar to %\ke taste. Bo3 it in A basin, and serve it up with melted butter, and a little wine and sugar. #

Marrow Pudding'.

Grate a small loaf into crumbs, and ponr on them a |rfnt of boiling hQt cream. Cut a pouna of beefniar- row very thin, beat up four eggs well^. and then add a glass of brandy, with sugar and nutmeg to your taste.^ Mix them all weB togethef , and boil it three quartei^ of an hour. ^ Cut two omices of citron into very thin bits, and when you dish up your pudding, stick them all over it. •

Biscuit Padding.

Pour a pint of boiling milk or cream over six pen* ny Naples biscuits grated, and cover it close. When cold, add the yolks of four eggs, tha whites of two, some nutmeg, a little brandy, half a spoonful of flonr, and some sugar. Boil it an hour in a china basin, and serve it np with melted butter, wine, and sugar.

JMmcmd Pudding. Tak« a pound of sweet almonds, and beat them as fine as possible, with three spoonsftil of rose-water, and a gill of sack or white wine. Mix in half a pound of fi-esh butter melted, with five yolks of egf^ ami two whites, a quart of cream, a quarter of a ppuBd of sugar, half a nutmeg grated, one spoonfid erf* floor, and •three spoonsful of crumbs of bread. Mix all wdl to* gether,%nd boil it. Half an hour will do it.

Ta$^y Pudding* Pc7T as much boiliog cream to*feur Naples biseiBlsi grated as will wet them, beat them with the yc^bs of hw eggs. Have ready a few chopped tansey-leaves^ with as much spinach as will make it pretty greent^ Be carefiil not to put too mu^h tansey in, because it will make it bitter. Mix all together when the (»eam

i&cold, with A Kttte flPKsr/ and mi it over a slow Htc till it grows thick, thea take it off, and, when cold; put it in a cloth, well battered and floured ; tie it np close, and let it t)oil three quarters of an hour; then take it up in a basin, arid let it stand one quarter, then torn it c^^eiuUy out, and put white wine sauce roond it*

Or you may do it thus :

Tak£ a quarter of a pound of almonds, blanch them, and beat them very fine with rose-water; slice 4 French roll very thin, put in a pint of cream boiling hot; beat four eggs very well, and mix ^vith the eggs, when beaten, a Uttle sugar and grated nutmeg, a glass of brandy, a little juice of tansey, and the juice of spinach to make it green. Put all the ingredients into a stew-pan, with a quarter of a pound of butter, and give it a gentle boil. You may either put it into a doth and boil it, or bake it in a dish.

Herb Pudding.

^TEXP a quart of grits in warm water half an hour, and thien cut a poimd of hog's lard into little bits. Take of spinach, beets, paraley, and leeks, a handful of each : ^ee large onions chopped small, and three sage leaves cut very fine. Put in a little salt, mix all well together, and tie it close. It will require to be taken up wliile boiling, in-order to loosen the string.

Spinach Pudding.

Pick and wash clean a quarter of a.peck of spinach^; put it into a saucepan with a little salt, cover it dose, and when it is boiled just tender, throw it into usieve to drain. Then chop it with a knife, beat up six eggs, and max with it half a pint of cream, and a stale roll grated fine, a Uttle nutmeg, and a quarts of a pound of melted biitt^. Stir sdl well together, pot it into, ib^ aanc^pon in which yoo boiled the sjmiach, and keep stirring^ it all the time till it begins to thicken. Tfa^ wet and flour your doHi well, tie it np, and boil it ap hour. Whendone, turn it into yomr dish, pour 15»

176 MIIMW-

-fUEidiiww oa a little griutcd^

Cream Pudding. , ' Bqih a quart of jcream with a blade (^ macei and half a nutmeg grated> and then let it stand to coot Beat up eight eggs, and^ three whites, and strain them well. Mix a spoonful of iioor with them, a quarter of a pound of almonds blanched and beat very fine^ with a spoonful of orange-flower or rose-water. tChefi by degrees mix, in the cream^ and stir all welltqg^her;. Take a thick cloth, >yet and flour it well, pom: in your mixture, tie it close, and boil it half an hour. Let the w^ater boil fast all the time, and, when done» turn it in your dish, pour melted batter over it^ with a lit- tle wine or sack, and »trew on the tqp fi^^ ^^ar grated. , ; :

Hunting Pudding. ;-

Mix eight eggs beat up fine with a pint of good cream, and a pound of Acfxxt. 'Beat them well toge- ther, and pat to them a pound of beef s»et feeky^ aliop- ped, a pound of currants wdU deane^, balfMdJ^«o<| of jar-raisins stoned and dropped small, two ouncQi^of candied orange cut small, the same of candied citaro% a quarter of a pound of powdered sugaar/and a large nutmeg grated. Mix all togethe(r with half a giB of biandy, put it into a cloth, and boil it ibr four honors. Be sure to put it in when the water boils, and keep it boiUng all the time. When done, turn it into a dish, and sttfew over it powdered sugar.

* 4

^ Steak Puddmg.

Makk a good crttst, witk flour and mtie Bhccd fihir^ dbd aadx it lip With ecdd water ; sdncon it with it little sidti <«Bd itodie it psetty stiff* Take ei&ar Mef or motton siteaks, well •sensoii them With pefiper raid sal); «bA make itup^ aa^ytHtWonid ah apple pttidhtt^ ^ it ift a ek>th, and piit it iii when the water bmls* If m sinidl puddii^ it will 4ak» 4hree JKnmt if « In^e i fiiehoiBtrs.

rouMiMs. tVT

MiKcc verr fine ft potmd <»f eiflf 's fed;, ftut toMtM oat tiie fat and brovrn. Then take a pduiid and a Imk of suet, pi<^ off all the skin, andahred it amaH* Tak4 six eggs, a|l the foik^ and but half the ifiliitea, and beat them well Then take the oramb ^ahalf-peffmy roll grated, a pound of currants dean pidteti and waiAM ed, and robbed in a doth, aS modi diilk as will mois- ten it' with the eggA^ a han^fol of flour, awl a liMle 4alt, ndtm<^, and si^ar, to mwni it to ^mur taste. B^it &nr hom^; theii t9^6 it xip^ lav it m your dish, wm pour melt^ butter, oter it. If you pot whitii wim and sugar into the botb^ it wiU be a pleasiiig additiPiw

Prune Pudding. Tavlm^ a Ssw spoonsful from a quart of milk^ and beat in, it six yolks of e^ and tiiree whites, four q>oonsfol of flour, a little salt, and two spoonsful of beaten ginger. Then hj degrees mix in the rest of the milk, and a pousd oi pnmes. Tie it up in a cloth, boQ'it an hour, and pour o^er it melted bitter. Dam- sons done in the same manner are aqvaUy goo4*

Plum Pudding,

Cut a poond of suet into small pieoes, biit not too foie^ a pomd of currants washed cl€»a, a pound of f ai« sins stoned, eight yolks of eggs» and four whites, half a nutmeff grated, a tea-spoonful of beaten ^nger, a pound olflour, and ajpint of mift. Bea:t theeg^ first, then put to them half the miBt, and beat tftemr toge- ther; and, by degrees, stir in the flour, then fhennet, apice and fruit, and as much milk ^ wiU mix It w^ faofflsther, v^ jthick. It will take. four hours lK>3ilig. Tl^en done,, turn it into your dish, ^d strew orer it grated sugar.

Ha4ty Pudding.

P^T four baytleav^ into a quart of milk, and^^i

178 mwi4*if. .

kaveo, and 4stir ^l^e irikiftwidet <tf the milk. Tbesqi . with a wooden s|)opa m cm h^, axul, flQurip the^ other^ .stur it in tiU it m of a gqod, tbickp^^ biit, not too thioki . l^et lit bail, and keep it stjiTing.; jthen pour, it into a. dish, and stick pieces of buttef in difierent plac^. Remember, before yon stir in. the Sow to; take put the bay^leaves*

Oatmeal PttcWir^. Take a pint of whole - oatmeal,: and steep it in a quart of boiled inilk over night. In the morning take half a pound of beef suet shred fine, and mix with the oatmeal and milk ; then add to them some grated nut- meg ^nd a little salt, with three eggs beat up, a quar- ter of a pound of currants, the same quantity of raisins, and as much sugar as will sweeten it. Stir the whcde well together, tie it pretty close, and boil it two honrs. Wheii done, turn it into your dish, and pour over it melted butter. '

8uef Puiiding. Tak£ 4six spoonsful of flour, a pound of suet dired small, four e^gs, a spoonful of beaten ginger, a tear-, spoonful of salt, and a quart of milk. Mix the eggs and flour with a pint of the milk very thick, and with the seasoning mix in ihexest of the milk with the suet. Let your batter be pretty thick, and boil it two hours^

Veal Suet Pudding. Take a Aree-^enny loaf, and cut the crumb of it into dices. Boil a^d pour two quarts of milk on the bread, a^d then put to it one pound of veal suet melt- ed down. Add to. these one pound of curranfe, and sugaor Co the taste, Jialf a nutmeg, and six eggs weff mixed together. This pudding maybe either boiled^ or baked; if the latter, be careful to well, butter ttie infflde c^ your dish. > -i

Cabbage Pudding. . Take one pound of beef suet, and as much of the kan part of a leg of veal. Then take a little cabbage weUr washed, and scald it. Bruise the suet, veal, and

IAMM^ ttig^er iA a maittfe^ mortar, aa^'se^ison it with mace, nnttiteg, ginger, a little pepper and salt, and pot in some gr^a goosebetries, grapes, or bar- berries. Mix them aU wdl with the jolkn of four or five eggs wall b^ten^ WrapalluptDgetberinagfeeii cabbage leafi. and tie it ia a cfetb. It wiU tiike about an hoor boil^.

A SpoouJkU Pudding.

Take a spoonfol of flour, a spoooS^A of cre^ma ojr

milk, an ^[g, a Ifttle nnCmeg, ginger, and salt Ml(

an together, and boil it in a little wooden dish half an

hoar. If yon think proper joxx may add a few currants.

White Puddings in Skins. Boil half a pound of rice io milk tittit is soft^ hanr- ing first washed the rice well in warm wiM^r. Put ift into a sieve to drain, and beat half a pound of Jordan almonds very fine with some rose-water. Wash and dry a pound of enrraiitt, eut in small bits a poimd of . h^ s lasd, beat up mx eggs welt, hadf a poonct of t^ar^ a large nutmeg grated, a stick of ebms^non, a htUe mace, and a Uttle salt. Mir them we$ together, ^ your skiii8» and boil ti^m*

Apple Pudding.

Having made a puff paste, t^Vk it near half an iiiek thick, and fill the crust w|tb appfea pared mtA cored* €k-ate in a litde lemourpeel, an(C iD^ttie wiiiter, A lit- tle lemonrjuice, (as it quickeiis.the apples^) patinso&M sugar, close the erust, and ti0 ^ i«k a eloth. A amofl pudding will take two houi» boiling, and a large one three or four. ^

Apple Dumplings.

Whbit you have pared your aj^les, take out the core with the apple-corer, mA fiU up the bple with quinee, orange-marmakde, or sugar, as may best stiit you. Then take a piece of paste, make a hple iij it, lay in your apples, put another piece of paste in tfep sajne fciiti over it, and close it up round the «ft4^ f^ ^^ apples. Put them into boiling water, and al^ut three

quarters o[ an hov wjKido ^em« Sfer\r^ tb^m i^ with melted butter poured over them^ . . .

Suet Dumplings.

TAK^k a pint of milk, four eggs, a pound of suet, a Httte salt and nutmeg, two tea-spoonsful of ginger, a^d such a quantity of flour as will make it into a light paste. When the water boils, make the paste into dumplings, and roll them in a little flour: Then put them into the T^ater, and move, them geatljr, to pren Vent their sticking. A little more than half an houv will boil them. * . »

Raspberry DumpUngsi

Make a good puff paste and roll it. Spread over it raspberry jam, roll it into dumplings, and boil them an hour. Pour melted butter into the di^» and strew over them grated sugar.

Yeast Dumplings. Make a light dough with flour, water, yeast, and salt, as for bread, cover it with a Kdoth, and set it be- fore the fire for half an hour. Then have a saucefian rf water on the fire„ and when it boils take the doughy- and make it into round balls, as big as a large hen's, egg. Then flatten ihem with your hand^ put thein into the boiling water, and a few minutes will do them. Take care that they do not fall to the bottom of thf^j pot or saucepan, as in that caise they will then be hea-^ vy, and be sure to keep the water boiling all the time. When they are enough, take them up, and lay them^ in your dish, with melted butter in a boat*

Jibtfolk Dumplings. . : ^

Take half a pintof rnilk^ twoeggis, a little salt^ ami make them into a good thick batter with flour. Have ready a clean saucepan <^ water boiling, and* dr&p your^ batter into it, and two or three minutes will boil them>;'* but be particularly careful that the water bdih fast* when you put the batter in. Then throw thejn into a sieve to draxa, turn them into a dish* and stir' a lump ' nf firesh butter into them.

p»»uiG8. lai

Makb some floar and water, with a litde Mt, intt) a sort of paste. Roll, them- in balls in a little flour» throw them into boiling water, and half an hour wiU boil them. They are bfest boiled with a good piece of beef

Potatoe Pudding.

Boil half a p6and of potatoes till they are soft, then pexA them, mash them with the back of a spoon, and 9Qb them through a sieve to hare them fine and smooth. Then take half a pound of fresh butter melted, half a poond of fine si^ar, and bleat ^em well together tiU they are quite smooth. Beat up six eggs, whites as weU as yolks, and stir them in with a glass of sack or Inrandy. Pour it into your cloth, tie it up, and about half an hour will do it. When you take it out, melt some butter, put into it a glass of wine sweetened with sugar, and pour it over your pudding.

Black Puddings.

Before you kill a h6g, get a peck of grits, boil them half an hour in wateri then drain them, and put them ill a clean tub, or large pan. Then kill your hog, save two quarts of the blood, and keep stirring it till it is quite cold; then mix it with your grits, and stir them well together. Season with a large spoonfiiL of salt, a qudirter of an ounce of doves, maoe^ and nutmeg together, an equal quantity of each; dry it, i.beat it well, and mix in. Take b Uttle winter savory, sweet- maxjprum, and thyme, penny-wfol stripped .of the stalks, and chopped very fine^ just enoujgh tOf season them, and' to* give them a flavour^ but no morci^ The next day tahe;tibteleaf of the hog^ andcutit tnip'. dice, socape and wash the guts very cjiean, then tieOne end/ and. begiHito fiU than; tiube in the fiit as you fill themt besoreito put in a good deal of fat, fill the skins three pwtB foU^ tie the tether end^ and make yotin- puddiag \#Mit l^E^tiiycmpleise;. pMnekthem wi^ af>pm;^i«ft imt ihem in a ketde d boiling waier. ' Boil them: "^ry.

■oflty an hour, ihuii i^ ^Q^A Mii, and lay tiiem

BAKED PUDDINGS,

Vermicelli Pu4ding9.

TjkSiK ibur <^g»cw of wrffiiceUit aod JboS It vhm jnnt ^ new rwiif, till U is soft, with n stic^ icmt tm>.Ql fiiamrppi^. Th€n,|m^ in Jiiotfa piat of thkk cream, a quarter of a poaod^bufteivt)^like^pian^ and the yoiks d* fbor eggps beaten fiae* BidLe it witti* outpMi^ ^ $^1^ eartben.di^b.

'Sweetmeat Puddii^. CovJER yaar dish with a thin ppfi^paste, and then talte candied orange or lemon-peei, ana dtroii, of eac^ an ounce. Slice them Hiin, and lay them aO over the bottom of the dish. "[Then beat up eight yolks of eggs, and two whites, and put to them half a pcnmd of sngar. and half a potind of mdted butter; Mix the whok» Well together, put it on the sweetmeats, and send it tt a moderate heated oven. - About itn hoar wifl do it.

Orange Pudding

Boil Hie rhid of a SevSie orange i^ery soft, (ben bea(t it in a m»Ud moctar with <^ luice^ and put to it two Naples biscuits »grated V'^ fine, a quartter of a pOtmd ot Mgar, h«df a pound 6f butter, and ^ yolks of six eggs. Mix 1tii?m w^ toge<lier, lay a ^ood^uff- Mste tocmd tiie ^geoif yemr dish, and bs^e it an hdtfr nt a getttte w^Mi.^ Or yon nyaymafeelt thlis : •

iFal»|fdi« to&s of sfacteen eggs; 1)e^ the^ w^ wttk half tt pint M mdted fo«tt», grate in the rfaids of two fine ^tSleoran^y beat in telf a pound 6f fine isagHn two tspinlKsfbl df oMnge^fbwer water, two of.vose^ -mUt^im gfiU i»f aiM:, lialf a ^tof ter^nn, iwb JT^^tea liMatts,ior Ite «rambt)f !aip«ntqr totf mritadta*4ilr«a^ and/fly9BaIl'«fen tofither: Jlakeiiillua puiiyiMt^

and lay it all round tlje xipi| a^d over the dish. Then po^ in the paddlp^> a^^ ^nd it to the oye^

Lemon Pudding.

Ta KiB jtibroe jie^naQs, cut :the riiidfl qf Krery -Ibant and boil them in three %i;iaits .of ivat^r ^ jl^^ are teiidor. Theii pound tbem very fine in a wortar, ^ hme rea- .dy $1 4n^xt€ir pf Apou^d ^ Naples bneuita boilai np an a quart of m^ik or cveam* Mix theia and the lemon /nin4 wjth it, md ,|j|eAt np twelve yofts awi six wjbites jof eggs wry fin^e. MqU a c^nBirter of a pQund of fireab Jtjptteir, md p»t iia iUalf .a pound <>f sugar, iwd a little Sirjmg^Qn^r Mdk%u.' Mix aH weU together, putk 4C(v:er,]Qi0 ifee, l^ej) it jtimngtiU it |s thick, and then sfg^f^eM: tiie jwce of hatf . a; temon. jPnt pnff-paste round your dish, then pQur in yonr pndding, c.ut 3ome i?W»d}^ iftWj^tiaQ^ts ,and Mrejnr over it, ^id .hake it j%^, qftanteus .pf p hour.: Or you may ixiake it in

.. J^laach.and heat eight owces of Jprdan aJlmonds wi|Ji Qr^pgerflo^er WAter, ,and add .to .th^m ludf a pqnad A^ C9W bntter, the yolks of tep eggfif the juinc of;fi;|arge,l^mQn» and half the rind grated fijae. iVVodc the© <ip AjfiwrWe ;mpi:twr,tiU they tool? ithitiB.aiid hgl*t, then ip^t %}^€i ppiff-papte on your dish, po»r in yqur p^* #»g, 44d hake it half an honr.

JUmond Pudding

Take a little more than three ounces of the 9ri:^nb of white bread sliced, or grated, ,fgad steiep it in a pint and a half of cream.' Then beat half a pint of blanch- ed almonds iT^y&ie, till they, are like;^ paste, with a ]^tlei[)iqangB^flQ3^er .water. Beat iq) ^he 'yolksof ei^. eggs, and .th& whites of fopr. Mbc all w^ tpgethq]^, \ put .in A quarter of a pound of i|rhite^ugar, an£stk:ih> ^ about a quarter of a pound of melted butt^. .Putati over the fire, and keep stirring it till it is thick. Lay ay.^egl^pf .ptjffrpa^te /|tthe bpt^m,of .y^^di§lj..aad

1S4 hAK^tf

Bice Pudding*

Boil four ounces of ground rice till it is soft, then beat up the yolks of four eggs, and put to them a pint of cream, four ounces of sugar, and a quarter of a pound of butter. Mix them well together, and eith^ boil or bake it. Or you majr make it thus :

Take a qoarter ot a pound of rice, put it into a saucepan, with a <]Uart of ncrw milk, a stick of cinina- mon, and istir it often to prevent its sticking to the «aiieepanr When boiled till thick, put it into a pan, stir in a quarter of a pound of fresh butter, and sweeten it to your palaJbe. Grate in half a nutmeg, add three cr four spoonsftil of rose-water, and stir alt well togetbei*. When it is cold, beat lip eight eggs with half the whites, mix them well in, pour the whole in a butfer- ed dish, and send it to the oven.

If you would make a cheap boiled rice pudding, pro- ceed thus : Take a qtrarter of a pound of rice, and half a pound of raisins, and tie them in a cloth; but give the rice a good deal of room to swielt Boil it two hours, and when it is enough, turn it into your dish, and pour melted butter and sugar over it, with a Ut- ile nntmeg. Or you may make it thus : Tie a quar- ter of a pound of rice in a cloth, but give it room for sweUing. Boil it ,an hour, then take it up, untie it, * and with a spoon stir in a quarter of a pound of butter. Grate some nutmeg, and sweeten it to your taste. Then tie it up close, and boil it another hour. Then tak^ it up, turn it into your dish, and pour over it melted butter.

Millet Pudding.

Wash and pick clean half a pound of naillet-seed^ put it into half a pound of sugar; a whole nutmeg grat-^ ed, and three quarts of milk, and break in half a pound of fresh butter; Butter your dish^ pour it in, and send it to the oven.

Oat Pudding.

Take a pound of oats with the husks off, and lay them in new milk, eight ounces of raisins of the mn*

ruDviVGB 185

stoned, the same quantity of enrrants well picked and washed, a pound of suet shred fine, and inx new laid eggs well beat up. SeaMu with nutmeg, lieaten gin- ger, and salt, and mix them all well together.

Transparent Pudding. Beat up eight eggs well in a pwi, ajaMi put to them half a pound of butter, and the same quantity of kmf «ugar beat fine, with a little grated nutmeg. Set it on the fire, an^ keep stirring it tiU it is the tiuckness of buttered eggs. Then put it into a basin to cool, roll a rich pu£f-paste very thin, lay it round the edge of your dish, and pour in the ingredients. Put it into a mod- rate heated oven, and about half an hour will do it

French Barley Pudding. Beat up the yolks of six eggs, and the whites ol three, and put them into a quart of cream. Sweetem it to your psdate, and put in a little orange-flower war ter, or rose-water, and a pound of melted butter. Then put in six handsful of French barley, having first boil- ed it tender in milk. Then butter a dish, pour it in* and send it to the oven.

Potatoe Pudding. Boil two pounds of white potatoes till they are soft, peel and beat them in a mortar, and rub them through a sieve till they are quite fine. Then mix in half a pound of fi'esh butter, melted, beat up the yolks of eight eggs, and the whites of three. ^Add halt a pound of white sugar finely pounded, half a pint of sack, and stir them well together* Ghrate in hau a large nutmeg, and stir in half a pint of cream. Make a pufT-paste, lay it all over the dish, and round the edges; pour . in your pudding, and bake it till it is of a fine light brown. '

Lady Sunderland^s Pudding. Beat up the yolks of -eight eggs with the whites of three, add to them five spoonsful of flour, with half a nutmeg; and {mt them into a pint of cream. Butter

M6 iifiiffcW^

^ Hie insides 6f mtn& ridhdfl tmi^iir^, M tHefn HatFfali, ana iMfce'tiKoi aib IfDttf. If^Heii 6onej twfti them diit of the

-btoins; aiiid pmol^otefr th^int ihelied batter mixed with wine and ftagsat)

^Mron Pudding:

> Tai^M a i^iawiftil of find floni*, two oimces of sugar, iriittle iittBilcg, and half a pint of creaih. Mix them W€Sl together, with the yolks of thre^ eggs. Put it inta tea^cups, sind divide; amdng ihem two ounces of citron cut vfery thin. Bdke theih in a ptetty quick 0vm^ and tttni theni out upon a china dish.

Che^iki Puddi/Ag.

Boil a dozen and a half of chesnuis in a saucepan of water for a quarter of aii hour. Thto Uanch and peetthem, and heat thebi iiLa mairble mortar, with a fettle orange-flower or rofee^ater and sack, till they come to' a firie thin pasted Then beat up twelve egg«^ with half the whites, and mix them ^?^B. Giisite IwJtf a nutmeg, a little salt, arid mix them with ttoeci pinte fX creahi, and half a pound! of melted butter. Sweeten it to your palate, and mix all together. Put it over tiie fire, and keep stirHng it till it is thick. Lay a puff-paste all over the jMsh> poiJr ih the mixtutfe> itod send it to the oven. When you cannbt g^t efeatttt^ take three pints of milk, beat ifp the yolks bf fodr €Jggs; and stir into the milk. Set it oret the fe«, stitting it all the time till it is scalding hotj; and thai tsS^ \im^ i^ad of creiam.

^fdhce Pudding.

St? ALD ydiir quinces till they are very tender, then piirfe them thin, aJad scrape off all the soft part. Strew 8fu^ on thexh till they are very sweet, and put totfa^n a little ginger and a tittle cinnamon. To a pint of cream put three (wr four yolks of eggs, and stir your (]yainees in it tfll it is of a good thickness. Butter your dish; p<Hff |i id, and bake it. In the same manner you may tiSit apiicdtb» dr IvKite-pear plums.

r^^9l^«8. 187

Cut and pound small the flowers efm peck of cow* slips, with half a pound of Naples biseuits grated, and three pints ot cream. Boil them a little^ then take them off the fire» and heat up sixteen ^jgs, with a little cream and lose-^ater. Sweeten to ronr palate» Mix it all well together,- butter a ^U, and pour it in. Bake it, and when it is enough, throw fine sugar o^er it, and serve it up.

Cheese-curd Puddings.

Turn a gallon of milk with rennet, and drain off all the curd &om the whey. Put the curd into a mor- tar, and beat it with half a pound of fresh butter, till the butter and the curd aie well mixed. Beat the jolks of six eggs, and the wtntes of three, and strain them to the curd. Then grate two Naples biscuits or a penny roll. Mix all these together, and sweeten to your palate. Butter your patty-pans, and fill them with the ingredients! Bake them in a moderately heated oven^ .and when t^ey are done, turn them out into a dish. Cut citron and candied orange-peel into little narrow bits, about an inch long, and blanched almonds cut in long slips. Stick them here and there in thetopsof thepuddipgs, according to your fancy. Four melted butter, with a little sack in it, into the dish, and throw fine sugar all-over them.

Jlpple Pudding.

Pars twelve large apples, and take out the cores. Put them intb a saucepan, with fi>ur or five spoonsful of water, and boil them tUl they are soft and thick. Then beat them well, stir in a pound of loaf sugar, the juice of three lemons, and the peel of two cut thin and beat fine in a mortar, and the yolks, of eight ef^ Mix all well together, and bake it in a sladi oven. When done, s1^ w over it a little fin^ sugar. . ,

JVetvmarket Pudding. Slicb and butter a F^^ench roU : put it into your

16*

momld : betv^een H^^lA'fet j^M'Sbine dried ahernes. TfldEe'h^ *{F^t of amyun, labda ^int of mflh^ ^ight ^ggft; flix^diuieei of fine kigar^ a glass df UrandT^ soiiie natdae^ ind li9alblb«]J%eL. Let yow dx^ or ludold be iiiodjr>b«tMred{ and f^bcs doite j^oa may Dora it odt m^o th« rdisii >poa fci^rvv it iiK

A' MoS^puddaigniaf bd made ia ttteflame inyi

A OrateftU Ptiddir^.

To a pound of 4oar add a pound of -white bread grated. Take eight eggs, bijt only half the whites; beat thehi .% ^Hd nrixl^ith thfein id biifrt df nil#iriilk. Then stilr in th^ Weh'A iatS fli>iir; ^ ^nd bf i»^HiS Moned, a p^nd df 'ctn*Mife,'fiiif ia p^nihd otShgiflr, and a filtle beatfti giiiget. Mix HO. WeSl tog^K^-^ pour it into ybur diat; tirid sl^hd it fo, thfe oveh. If yon can get ctealda In^tbad of ibHk it ^ be ii iiteteria] improveihbnt.

Oattot Piiddnti^

ScxApiB a raw caifot Vfery titeah; a*»!" giftlfe !t: Tak6 half a p&idd of gt^ted ^kei^t Md a podtad bJT grated bi-ead; b^t up ^^t'e^,'>le«t^ (Kft hOf tHi whites, and imx Hie eggs with half A ^t . of tH&im. Then stir in <&e Bi^M ftnd cai¥oti hilf \a pd^iA 6f fresh bfott^r Metii^, hafiPa pifat'df s&{^, thl«e l^tfiist lid of orangei«i**^er Wifter, feittd a Mm^^ 'gnM&A. Sweeten to your palate. Mix all well together, and if it be not thin ^nbiigh, stir fri a little new milk or creim. tM it bfebf^toddfe^te'iaiSckbfetjife, lajf a'phff- paste all oVef Ihe d5sH> aiid pbi» in «ife' ihgi«dieJflk It win itake aii hbur b^i^. <

YorkakiH Pudding.

Takb fotiff fer^ fl^b6h«bl of Ifenr, atod b^t it tip well ^'th foiir e^^and it litetle salt. THikit ptit ^- &^^ three pints of milfr, aket rii& tli^ #^ ^i^l^tK^.^ Butter a dripping-pan, and iset it under beef, mutton, or a loin of veal. When tbe itneat is about half roast- ed, put in your pndcBng, and let the i^t dfip oA it.

169

yniHk it it liraitil at iep, cutdt isfo ^tfUMepiecmmd tatn it oTer; and when the nader side itf hiowa«d bIho, fiend it to table on a dish.

CHAPTER XV^

PlJtS.

THERE are several ttkings necessary to be parti- colarly observed by the cook; in order that her labours and ingenuity under this head may be bmught to their pr(^r degree of perfection. One very material consi- deration must be, that ike heat of the oven is duly proportioned to the nature of the article to be baked. Light paste requires a moderate oven ; if it is too quick, the crust cannot rise, and will therefwe be bqmed ; and if too dow, it will be soddened, and want that deli- cate light brown it ought to have. Raised pies must have aquiek oven, aind be Well closed up, or tiiey will sink in tiieir sides, aMl lose their pixipdr riiape. Tarts that are iced, should be baked in a slow oven, or the icing will become brown ijcfore the paste is properly baked.

Having made these j^eneral observations respecting the baking of pies, we shall now direct the cook how to make the different kinds of paste, as they must be proportioned in the qualities according to the respec- tiye articles for which they are to be used.

Puff Paste miist be made thus : Take a quarter of a '^6ck of flour, andn-ub it into a pound of butter very fttt6. jfeke it up into a light paste, with cold water, ftrst stiff eniough to work it up. Then roll it out about as thick as a; j^rown piece ; put a layer of butter all over, then sprinkle on a little flour, double it up, and roll it out agaiii. Double and roll it, with layers of bnttsr three times, and it wiH be ^nroperly fit for use.

Shcirt Ormt. Put sb: ocmces of butCst t<^ eight of flour> and work tbem weU tog^lier; th^ ttik it xm with as littlia water as possible, so as to have it a stit- fish paste; then roll it out thin for use.

190 M£AT PIES.

Ji goad Paste fw large Pies. Take a^peck of four, and pot to it three eggs; then put in half a pound of suet, and a pound and a half of butter and suet, and as much of the liquor as will make it a good light crust. Work it up well, and roll it out.

•/f standing Crust for great Pies. Take a peck of flour and six pounds of butter boiled in a gallon of water : skim it off into the flour, and as little of the liquor as you can. Work it up well into a paste, and then puli ic into pieces till it is cold. Then make it up into what form you please.

Paste" for Tarts. Put an ounce of loaf sugar beat and sifted to one pound of fine flour. Make it into a «tiff paste, with a gill of boiling cream, and three ounces of butter. Work it well, and roll it very thin.

Paste for Custards. To half a pound of flour put six ounces of butter, the yolks of two eggs, and three spoonsful of cream. Mix them together, and let them stand a quarter of an hour; tteu Wdtk it up and down, and roll it out very thin.

SECT. I. MEAT PIES.

Beef Steak Bie.

Take somerump steaks, and beat them with a roll ing-pin, then season them with pepper and salt to your psdate. Make a good crust, lay in your steaks,^ and then pour in as much water as will fill the dish. Put on the crust, send it to the oven and let it be well baked.

Mutton Pie.

Take off the skin and outside fatof a loin of mut- ton, cut it into steaks, and season th^n well with pq>per and salt. . Set them into your dish, and pour in as much water as will tover them. Then put im your crust, and let it be well baked. •

V itf AT prifd'. 191

A Mutton Pie a4a-Perig6rd.

Take a loiu of mutton, cut it into chops» leaving the bone that marks the chop; cover your dish with paste, and put the chops on it : season them wiih salt and mixed spices : put truffles between them.— > Cover them with slices of bacon, and spread over the whole butter the thickness of half a crown. Complete your pies with a short crust, and when baked add a good cullis mixed with a glass of white wine- It will, take two hours to bake in a moderate oven.

A Veal Pie, made of the brisket part of the breast, may be done in the same manner^ letting the veal first be stewed.

Veal Fie. -

Cut a breast of veal into pieces, season them with pepper and salt, and lay thetn in your dish. Boil six or eight ^;gs hard, take the yolks only, and put them into different places in the pie, then pour in as much water as vrill nearly fill the dish, put on the lid and bake it well. A lamb pie must be doA6 in the ^me manner.

Jl rich Veal Pie.

Cut a loin of veal into steaks, and season them with salt, pepper, nutmeg, and beaten mace. La^ the meat in your dish, with sweetbreads seasoned, and the yolks of six hard eggs, a pint of oysters, and half a pint of good gravy. Lay a good puff-plsste round your dish, half an inch thick, and cover it with a lid of the same substance. Bake it an hoot and a quar- ter in a quick oven* When it comes home, take off the lid, cut it into eight or ten pieces, and stick them round the inside of the rim of the dish. Cover the meat with slices of lemon, and send the pie hot to table.

Lamb or Veal Pies in high Tastt.

Cut your l0mb or veal into small pieces, and sea- son with pfeppeir, ^t> dtoves, itlace, and nutmegs b^t

192 MSJ^T FIBS,

fine. Make a good puff-paste erost, lay it In your dish, then put in your meat, and strew . cm it some stoned raisins and currants clean washed, and some sugar. — Th^ lay on some forcemeat-balls made sweet, and, if in the summer, soitie artichoke bottoms boiled ; but if in winter, scalded grapes. Add to these some Spa- nish potatoes boiled, and cut into pieces, some candied citron, candied orange, lemon-peel, and three or four blades of mace. Put butter on the top, close up your . pie, and bake it. Have ready against it is done the following composition : Mix the yolks of three eggs with a pint of wine, and stir them well together over the fire one way, till it is thick. Then take it off, put in sugar enough to sweeten it, and squeeze in the juice of a lemon. Raise th^ lid of your pie, put this hot into it, close it up again, and send it to table.

Venison Pasty. Take a neck and breast of venison, bone them^ v and season them well with pepper and salt, put them into a deep pan, with the best part of a neck of mut- ton sliced and laid over them ; pour in a glass of red wine, put a coarse paste ovjer it, and bake it two hours in an oven ; then lay the venison in a dish, pour the gravy over it, and put one pound of butter over it ; make a good puff-paste, and lay it near half an inch thick round the edge of the dish ; roll out the lid, which must be a little thicker than the paste on the edge of the dish, and lay it on ; then roll out another lid pretty thin, and cut in flowers, leaves, or whatever form you please, and lay it on the lid. If you do not want it, it will keep in the pot that it was baked in eight or ten days; but let the crust be kept on, that the air may not get to it. A breast and shoulder of veni- aon is the mo^t proper for pasty.

Olive Pie.

Cut some thin slices irom a fillet of veal, rub them

over with the yolks of ^gs, and strew on them a few

crumbs of bread ; shred a little lemon*peel very fine,

and put it on them, with a little grated nutmeg, pep-

MEAT FIS8. 193

per, and salt; roll them up very tight, and lay them in a pewter dish; pour over them half a pint of good gravy, put half a pound of butter over it, make a Tight paste, and lay it round the dish. Roll the lid half an inch thick, and lay it on.

Calps Head Pie.

Boil the head till it is tender, and then carefully take off the flesh as whole as you can. Then take out the eyes, and slice the toqgae. Make a good puff* paste crq^t,, cover the di^, and' lay in your mieat.— « Throw the tongue over it, and; lay the eyes, cut in two^ at each comer. Season it with a little pepper and ^alt, pour in half a pint of (he liquor it waabc^ed in, lay on it a thin top cnistr and bake it an hour in a quick oven^ In the meantime boil the bones of the head in two quarte of liquor ; with two or three blades of mace, half a quarter of an ounce of whole pepper*: n large onion, and a bundle of sweet herbs< Xiet it boil till it is reduced to about a pint, thensjbrain it offr and add two spoonsful of catsup, three of xed wine, a small piece of butter rolled in flour, and half an ounce of truffles and morels. Season it to yom- palate, and boil it. Roll half the brains with some sage, then beat them up, and add to them twelve leaves of sage chop- ped v^ fine. Then stir all together, and give it a boil. Take the othSr part of the brains, and beat them with some of the sage chopped fine, a little lemon- peel minced; and half a small nutmeg grated. Beat up with an egg, and fiy it in little cakes of a fine light brovni. BoO six eggs hard, of which take only the yolks, and when your pie comes home, take off the lid, lay the eggs apd cakes over it, and pour in all the sauce. Send it hot to table with the lid.

Calf 8 Feet Pie.

Boil your calf's feet in three quarts of water, with three or tour blade of mace, and let them boil gently till it is reduced to about a pint and a half. Then take out the feet, strain the liquor, and make a gqpd

No. 9. 2 B

194 B|£AT ri;B9.

crust Cover your dish, th^ij takeith^ £^ fii^gm the bonei^, and put half into it. * Strew over it half a pound of currants clean washed and picked, and half a pound of raisins stoned. Then lay on the rest of your meats, skim the liquor they were boiled in, sweeten it to your taste, and put in half a pint of white wine. Then pour aU into the 4ish, put on your lid, ajpid ba.ke it 9x1 )ipur ,and a h^lf

Sweetbread Pie. Lat a paff-paste half an inch thiek at the bottom of a deep dkh, and put a forcemeat round iiie sides. Cut some sweetbreads in pieces, three or 'four, accord- ing to the siae (tiepie is Intended to be made; lay them m first, then som^ artichoke bottoms, cut into four pieces eacb, tiben somo-cock'^iconibs,' a few truf- fles and moi^els, some asparagus tops, and fihesh mush- rooms, yolfe^ eggs boiled hard, andfefcemeat balls; season with pepper and salt. Almost fill tltejjie with water, cover it, and bake it two •hours. When it comes firom the oven, pour in some rich veal gravy, thickened with a very little cream and /flour

Cheshire Pork Pie. T A KE the shin and loin of pork, anji .fif t it into steaks. Se^^n them with.p^pp^r^ filJit, iwd ^nutmeg, and make a good criast. Put into jy our <li^bjsilay« of pork, then a l^yier of pgjpins pared^wd^c^ and sugar sufficient to sweeten it. Thw gih^ iawH^er layer of por^, and put in half a pipt.of Tifjiite wine. Lay 8013?^ butter o^i the top,iClo^;yQurnpie, and send it to the oven; ^f your pie is l^xge, jfm jnust put in a p^t of. white win^. :

JDevonskire Squccb P^ie. Cover your dish with a good crust, and put at the bottom of it a layer of sliced pippinsf, and then a layer of muttop steaks, cut from, the loin, well seasoned with pepper and salt. Then put another layer of pippius, peel some onions, slice them |thin, an,d put a layqr of them over the pippins, i^hen put a layer of mutton.

PIE3tUAA^ O^ P<PULTRT. 195

and tibeB pq^ins and, onions. Pour in a pint of water, dose np the pie, and send it to the oven.

SECT. II. PIES mad« o/TOU^LTRY, ^c.

A phxin Goose Pie.

QrUARTER your gocise, season it well with pepper and salt, and lay it in a raised era^. . Cat half a pound of batter into pieces, and put it in different places on the -^top; then lay on the lid, and send it to an oven moderately heated.

Another method of making a goose pie, with mate- rial improvements, .is thus : Take a goose and ^ fowl, bone them, and season them well ; put a forcemeat in- tothe fowl, and then put the fowl into the goose. Lay tiieee in a raised crust, and fill the corners with a lit tie forcemeat. Pothalf a pound of butter on the top cut into' pieees, cover it, send it to the. oven, and let it be well baked. This pie may be eaten either hot or cold, and msJ^es a pretty side-dish for supper.

GibktPie. Clean two pair.of gifalets well, and put all but the livers into a saucepan, with two quarts of tvater, twen- ty coms^ of whole pepper, three blades of mace, a bun- dle of sweet herbs, and a large onion. Cover them close, and let them stew very gently till they are ten- der. Have a good crast ready, cover your dish, lay at the bottom a fine rijrap steak seasoned with pepper and sadt, put in your giblets, with tlie livers, and strain the liquor they were stewed in ; then season it with salt, and ,pour it into your pie. Put on the lid, and bake it an hour and a half

HuckP.ie. ^

Scalp two djjoksandflfial^eith^my^«y^oanj theki cpt pff,the,;fejet,,the ^piuioos,.neofcs,;,a#d hei*4i^; tak» out the gizzards, livers, and jh^^Strts^ pi*k ijl clie^n^ 9Xi^

. ' 17 " '

196 ^ PIES MADS OF

scald th^tn. Pick out the fat of the inside, lay a good puiF-paste crust all over the dish, season the ducks, both inside and out, with pepper and salt, and lay them in the dish with the giblets at each /end properly sea- soned. Put in as much water as will nearly fill the pie, lay Oft the crust, and let it be well baked.

Pigeon Pie*

Pick and clean your pigeons very nipely, and then season them with pepper and salt; or put some good forcemeat, or butter, pepper and salt, into each of their bellies. Then cover your dish with a puff-paste crust, lay in your pigeons, and put between them the necks, gizzards, hvers, pinions, and hearts, with the yolk of a hard egg, and a beef steak, in the middle. Put as much water as will nearly fill the dish, lay on the top crust, and bake it well.

Chicken Pie.

Season your chickens with pepper, salt, and mace. Put a piece of butter into each of them, and lay them in the dish with their breasts upwards. Lay a thin slice of bacon over them, which will giye them an agreeable flavour. Then put in a pint of strong gra- vy, and make a good puff-paste. Put on the lid, and tefce it in a moderately heated oven.

Another Method of making a Chicken, Pie , Cover the bottom of the dish with a puff-paste, and upon that, round the side, lay a thin layer of fi>rce- meat. Gut two small chickens into pieces, season them high with pepper and salt ; put fome of the {neces into the dish, then k sweetbread or two cut into pieces and well seasoned, a few truffles and morcte, some artichoke bottoms cut each into four pieces, yolks of eggs boiled hard, chopped a Kttle, and strewed over the top ; put in a Uttle water, and cover the pie. When it comes from the oven, pour in a rich gravy, diickened with a little flour and butter. To make the pie still richer, you may add firesh mushrooms, aspara- gus tofMS, and cock's-combs.

FOUJbTRT, 4*^« 197

PartruJ^e Pie. Take two brace of partridges, and truss them m the same maimer as you do a fowl for boiling. Put some shalots into a marble mortar, with some parsley cut small, the livers of the partridges, and twice the quantity of bacon. Beat these well together, and sea- son them with pepper, salt, and a blade or two of mace. When these are all pounded to a paste, add to them some fresh mushrooms. Raise the crust for the pie, and cover the bottom of it with the seasoning; then lay in the partridges, but no stuffing in them; put the remainder of the seasoning about the sides, and between the partridges. Mix together some pepper and salt, a little mace, some shalots shred fine, tresh mushrooms, and a little bacon beat fine in a mortar. Strew this over the partridges, and lay on some thin slices of bacon. Then put on the lid, and send it to the oven, and two hours will bake it. When it is done, remove the lid, take out the slices of bacon, and scum off the fat. Put in a pint of rich veal gra- vy, squeeze in the juice of an orange, and send it hot to table.

Hare Pie. Cut your hare into pieces, and season it well with pepper, salt, nutmeg, and mace ; then put it into a jug with half a pound of butter, close it up, set it in a cop- per of boiling water, and make a rich forcemeat with a quarter of a pound of scraped bacon, two onions, a glass of red wine, the crumb of a two-penny loaf, a little winter savory, the liver cut small, and a little nutmeg. Season it high with pepper and salt, mix it well up with the yolks of three eggs, raise the pie, and lay the j&rcemeat in the bottom of the dish. Then put in the hare, with the gravy that came out of it; lay on the lid, and send it to the oven. An hour and a half will bake it.

Rabbit Pie. ' Cut a couple of young rabbits into quarters; then (ake a quarter of a pound of bacon, and bruise it to

l^tf ME At PA'TtlES.

pieces in a marble mortar, with the livers, some pqpper, salt, a little mace, some pardey cut small, some phives, and a few leaves of sweet basil. When them are all beaten fine, make the paste, and covct' the bottoih of the pie with the seasoning. Then put in' the rabbits, potmd some more bacon in a mortar, and with it some fresh butter. Cover the rabbits •vrith.this, and lay over it some thin slices of bacon; put on the lid, and send it to the oven. I* will take, two hours baking. When it is done, remove the lid, take out the bacon, and skim oS the fat. If there is not gravy enough in the pie, pour in some rich mutton or veal gravy boiling hot.

Another Method of making a Ue^bit Pie^ and which is particularly done iw the County, of Salop.

Cut two rabbits into pieces, with two pounds of fat pork cut small, and ^ason both with pepper and salt to your taste. Then make a good puff-paste crust, cover your dish with it, and lay in your ]:abfoits. Mix the pork with (hem ; but take the livers of the rabbits, parboil them, and beat them in a mortar, vrith the same quantity of fat bacon, and a little sweet herbs, and some oysters. Season with pepper, salt, and nut- meg, mix it up with the yolk of an egg, and make it into little balls. Scatter them about your pie, with some artichoke bottoms cut in- dices, and some cock's- combs, if you have them. Grate a small nutmeg over the meat, then pour in half a pint of red wine, and half a pint of water. Close your pie, and bake it an hour and a half in a quick but not too fierce an oveuw

Fine Patties.

TAKEanyquantity of either turkey, house-Iamb, or chicken, and slice it with an eqiual quantity of the fat of lamb, loin of veal, or the inside of a sirloia of beef, and a little parsley, thyme, and lemon-peel shred. Put all into a marble mortar, pound it very fine, and season it' with ssrft and wbite^ pepper. Make a fine ptfff-psfcst^i tMfHoBiiMo tMn square s&eet&, and put

" FRUIT FIS8. 199

the meat in the middle. Cover the patties, dose them all roond, cut the paste even, wash them over with the yolk of an egg, and bake them twenty minutes in a quick oven. Have ready a little white gravy , season- ed with pepper» salt, and a little shalot, thickened up with cream, or buttelr. When the patties come out of the oven, make a hole in the top, and pour in some gravy ; but take care not to put in too much, lest it should run out at the sides, and spoil the appearance.

To make any Sort of Timbale.

Ma KB your paste thus : take a pound of flour, mix it well with a little water, a quarter of a pound of fresh butter or hog s lard, the yolks of two eggs, and a little salt; knead this paste well, that it may be firm; take a part and roll it to the sides of your stew-pan». put it in the bottom and round the sides, that it may take the form of the stew-pan; then put in any meat or fish you may think fit, Ypu must butter your stew- pan well, tq make it turn ^t. Cover it with what paste remains, and send it to the oven; or bury the steW"ipan in hot embers, and cover it with a lid that will admit fice on the top. When turned out of the stew-pan, cut a hole in the top, and put in a rich gra- vy; r^lace the bit df crust, and seiTe it up.

SECT. III. FRUIT PIES, &c.

jStpple Pie.

Make a good pvtf-paiste crust, and put it iwnd the edge of your dish. Pare and quarter your apples, . and take out the cores. Then lay a thick row of apples, and put in half the sugar you intend to use £ot yomr pie. Mince a little lemon-peel fine, spread it oyar the su- gar and apj^hes, squeeze in a littile juice . of a lemon; then scatter a few cloves over it, and lay on the rest

200 Bwwir nmiu

6f 3«T^'t^^^ptei^mcl mgsTr with wDtfaer Miall nf^ieao of tile j^iee df ^ lemnri. Boil the parings of the appka imcl coi^e^ iiVi^nye n^er^ with a blade of mace, till the Scri^oTtir^ id extaf acted ; strata it^ put in a little sugar^ and hoU i% till ilii» rednced to a sma^ quantitj; then pO!!ir it ilMo y&^ pie^ pnt on your cilasty and send it ta the oven. If oti may add to the apples a little quinee or marHiala^ey which wfll gareatly enrich the flayour. When the pie eomes from the oven, beat np the yoiks of two eggs, with half a pint of cream, and a Uttle nut-; meg and sugar. Put it over a slow fire, and keep stirriiig ii till it is neai? boiling ; then take off the lid of the pie, and pour it in. Cut the crust into small thi^-Gorner pieces, and stids them about the pie. A pear pie most be (fone in the same maimer, only the qi)iqee or marmalade must be omitted .

Apple Tart.

Scalp eight or ten large" co(^ns^ let #(em standtiil they are cold, and then ^^ off the ^{M|i Be«t the pulp as fine as possible with a ^jooti-, ^en- mix tiaie yolks of srx eggs, andtherwiitesof fotiF. Biellt^l to-^ gethef vel^ fine, put iii soutfe grated ^iittiiBg, and sweeten it to ^ur -taste.. M^lt i^ofttte food fr^ bat-*^ ter, and bbaft ft tfll it is of the eoiiBi*bei«je of fij«^thi«if cream. Then make a puff-paste, and cover a tin pat- ty-pan with it; pour in the ingredients, but do not cover it with the paste. When you have baked it a quarter of an hour, slip it out of the patty-pan on a dish, and strew over it some sugar finely beaten and sifted.

Ckerrf Pie.

-Hiivri9Gt itia^e a^oed trmb^Uy n Httle ofi^ ;rcmnd ^1^ skteg of your disk, and sBtrew'sugar ait the bottom. Then lay ip your finait, and some sugar at 1^0 top# Put on yotrr M^ and bakse Ih in* a sladc ovenl. if yo« mix some etirrairts iviHi ttie ehelnries, it will bb ^ oon^a^ abte addition. A plum or gooseberry pii& itaA^: bo made fat the same manner.

ntftT pna,. 4*^. 901

JMKnire Piea.

8h*kez> three pounds of meat reiy fine, and chop it as small as possible ; take two ponnds of raisins stoned and chopped very fine, the ^ame quantity of currants, nicely picked, washed, rflbbed, and dried at the fire. *pare half a hundred fine pippins, core them, and chop ^hem small, take half a pound of fijoie sugar, and pound it EnB, a quarter of an ounce of mace, a quarter of an ounce of cloves, and two large nutmegs, all beat fine, put them all into a large jpan, and mix them well to- geither with haljf^^ fixiX of ihrandy, and half a pint of sack, put it down close in a stone pot, and it will keep good three or fi)ur months. When you make your pies, take a little dfsh, somewhat larger than a soup- plate, lay a very thin crust all over it; lay a thin layer of meat, and then a layer of citron, cut very thin, then a larger rf mincemeat, and a layer of orange-peel, cot thin; over'that a little meat; squeeze half the juice of a fine Seville orange or lemon, lay on your crust, and bake it nicely. These pies eat very fine cold. If you make them in littiie patties, mix your meats and sweet- meats accordinglyi If yon choose meat in ypnr pies, piffboil a neat's tongue, peel it, and chop tiie meat asfine as possfble, and mix with the rest; or two pounds of the inside of a sirloin; of beef boiled. _But when you use meat, the quantity of finait must be doubled. '

Jlnoiher Method qf making. Minee Pies.

Take a neat's tongue, aad boil it two hours, then, ddn it, ajKl c&Qp it Qxoeeduig «»idl. . Chop very smalls three pomifbKK b^^»^, thdred po^nd$ (^good bakingj api^,. fi>ur poonda of ewriants clean .wa^hed> picked^: > and well dried ftefere.l^e Are, a yowdAK^ jar misins^ stoned and chopped 4mHitt> and ii p^ubd x^.pdwdm*; sugar. Mbt them all together, with half an ounce of mace, as much nutmeg, a quarter of an ounce of cloves, ^quarter ^ ian ounce of cinnamon, and a' pint 'of Fretioh brandy. Make a rich paff*paste, and as ybu^^ fitt up tbepie, put in a iittie candieddtronand orai^, '

No. 9. 2C

cut in little pieces. What mincemeat you have to $pare, put close down in a pot, and cover it np; but never put any citron or orange to it till you use it.

To make Mincemeat. Take a pound of beef, a pound of apples, two pounds of suet, two pfounds of sugar, two pounds of currants, one pound of candied lemon or cwrange-peel, a quarter of a pound of citron, an ounce of fine spices mixed together; half an ounce of salt, and six rinds ' of leinon shred fine. Let the whole of these ingredi- ents be well mixed, adding brandy and wine sufficient to your palate. .^ ^

Orange and . Leniori Tarts. Take six large orauges^or lemons, rub them well with salt, and put them into water, with a handfiil of salt in it, for two days. Then change them every day with fresh water, without salt, for a fortnig^it. Boll them till they are tender, and then cut them into half quarters corner- ways as thin as possible. Take si;x pippins pared^ cored, and quartered, and put them in- to a pint of water. Let them boil till they break, then put the liquor to your oranges or lemons, half the pulp of the pippins well broken^ and a pound of sugar.* — Boil these together a quarter of an hour, ^^en put it . into a pot; and sq^peze into it either the juice of an orange or lemon, according to which of the tarts yoU; intend to make. Two spoonsful will be sufficient to give a proper flavour to your tart. Put fiile pufl'-paste, and very thin, into your patty-pans, which must be small and shallow. Before you put your tarts into the oven, take a feather ox brush, and rub them over with mielted butter, and then sift some double refined sc^ar over tiiem>, which will form a prcftty icing, and make them have a pleasmg effect on the eye.

Tari de mot.

Pv^ round your dish a puff-paste, and then a layer of biscuit; then a layer of butter and marrow, anotiher of all sorts of sweetmeats, or as many as you have,

wd tikivsipQocMd'tfll ywa diflh is fall. Then boil a qqart of eream, thicken it with eggs, and put in a spooiifal of orange-flower water. Sweeten it with sugar to yonr taste, and pourvit over the whole. Half sm hour will bake it.

drtichoke Pie. Boil twelve artichokes, break off the leaves and chokes; and take the bottoms clear fix>m the stalks. Make a good puff-paste crust, and lay a quarter of a pound of fresh butter ail over the bottom of your pie. Then la.f a row of artichokes, strew a Utiile pepper, salt, and beaten mace over tlieni^ then another row, strew the rest of your spice over them, and put in a quarter of a pound more of butter cut in little bits. Take half an ounce of truffles and morels, and boil them in a quarter of a pint of water. Pour the water into the pie, cut the truffles and morels very smaB, and throw them all over the pie. Pour in a gill of white wine, cover your pie, and bake it. When the crust is done, the pie will; be enough.

Vermicelli Pie. Season four pigeons with a little pepper and salt; stvS them with a piece of butter, a few crumbs of bread, and a little parsley cut small ; butter a deep earthen dish well, and then cover the bottom of it with two ounces of vermicelli. Make a puff-paste, roll it pretty.tjiick, and lay it on the dish, then lay in the pigeons, the breasts downwards, put a thick lid on- the pie, and bake it in a moderate oven. WTien it is enough, take a dish proper for it to be sent to table in, and turn the pie on it. The vern^iceUi will be then on the top, and have a pleasing effect.

SECT. IV. ' ^

FISH PIES.

Eel Pie. Wh£N you hav^ skinned; gutted, and washed yoof e^ vary dean^ eut them into pieces about an inch and

204 FISH TIBB.

a half long. Season them with pepper, salt, and a little dried sage rubbed small. ^ Pat them into your dish^ with as much water as "will just cover them. Make a good puff-paste, lay on the lid, and send your pie to the oven, which must be quick, but not so as to bum the crust.

Turbot Pie. •

First parboil yom* turbot, and then season it with aiittle pepper, salt, cloves, nutmeg, and sweet herbs cut fine. When you have made your paste, lay the turbot in your dish, with some yolks of egg§, and a whole onion, which must be taken out when the pie is baked. Lay a good deal of fi-esh butter at the top, put on the lid, and dend it to the oven.

Sole Pie.

Cover your dish with a good crust; then boil two pounds of eels till they are tender, pick the flesh from the bones, and put the bones into the Uquor in which the eels were boiled, with a blade of mace and a little salt. Boil them till there is only a quarter of a pint of liquor left, and then strain it. Cut the flesh off the eels very fine j and mix with it a little lemon-peel chop- ped small, salt, pepjper, and nutmeg, a few crumbs of bread grated, some parsley cut fine, an anchovy, and a quarter of a pound of butter. Lay this in the bot- tom, of your dish. Cut the flesh firom a pair of large soles, and take off the fins, lay it on the seasoning, then pour in the liquor the eels were boiled in, close up your pie, and send it to the table.

Flounder Pie.

Gut your flounders, wash them clean, and^hen dry them well in a cloth. Give them a gentle boil, and then cut the flesh clean firom- the bones, lay a good crust over the 4ish, pnt a little fi-esh butter at the bottom, and on that the fish. Season with pepper and salt to ybur taste. Boil the bones -ki the water the fish was boiled in, with a^small piece of horse- radish, a Bttle parsley, a bit of lemon-peel, and a crust •

FISH P1B8. 206

of bread. Boil it till there is just enoiigh liquor for the pie, then strain it, and poor it over the fish. Pat on tiie lid, and send it to a moderate heated oven.

Carp Pier

Scrape oS the scales, and then gut and wash a large carp clean. Take an eel, and boil it till it is almost tender ; pick off all the meat, and mince it fine, with an equal quantity of crumbs of bread, a few sweet herbs, lemon-peel cut fine, a little pepper and salt, and grated nutmeg; an anchovy, half a pint of oysters parboiled and chopped fine, and the yolks of three hard e^ cut small. Roll it up with a quarter of a pound of butter, ai^d fill the beUy of the carp. Make a good crust, cover the dish, and lay in your fish. Save the Uquor you boiled your eel in, putNinto it the eel bones, and boil them with a Uttle mace, whole pepper, an onion, some sweet herbs, and an anchovy. Boil it till reduced to about ludf a pint, then strain it, and add to it about a quarter of a pint of white wine, and a piece of butter about the size of a hen's egg mixed in a very little flour. Boil it up, and pour it into your pie. Put on the lid, and bake it an hour in a quick oven.

Tench Pie. Put a layer of butter at the bottom of your dish, and grate in some nutmeg, with pepper, salt, and mace. Then lay in your tench, cover them with some • butter, and pom- in some red wine with a little water. Then put on the lid, and when it comes firom the oven, pour in melted butter mixed with some good rich gravy.

Trout Pie.

Take a brace of trout, and lard them with eels; raise the crust, and put a layer of firesh butter at the bottom. Then make a forcemeat of trout, mushrooms, truffles, morek, chives, and fi-esh batter. Season them with salt, pepper, and spice; mix these up with the yolks of two eggS ; stuff the trout with it, lay them

'A -Qieidial^, ooirer'them t^th bntter, pot on -the lid, -and send it to the ovtBn. Sfltre some good fish gravy

ready, (and ♦when the pie is done, raise the crust, and

pour it in.

Salmon Pie.

WiifiN you have tmade a good crust, t^ie a. piece of fresh salinon, well cleansed, and season it wiith :Siilt, mace, and niitmeg. Put a piece of hotter at the bot- tom of your dish, and then lay in the salmon. Mdt butter in proportion to the size, of your pie, imd.then take a lobster, boil it, .pick out all the fleshy <^lM>pit smalT, bruise the bpdy, and mix it wqlL^ith the but- ter.- Pour it over youn salmon, pufeon tfee Uid».(fuid let it be well;baked.

HerrmgiPie.

Having scaled, gutted, and washed your herring clean, cut off their heads, fins, and tails. ^Make a- good crust, cover your dish, and season your herrings with beaten mace, pepper, and sdlt. Put a little but- ter in the bottom of your dish, and. then the herrings. Over these put some .apples and onions .sliced very thin. Put some^buttef on the top, then pour in a lit- tle water, lay on the lid, send it to tiie oven, and let it be well baked.

^ Lester Pie. '

Boil two or three lobsters, take the meat out of the tails, and cut it into different pieces. Then take out all the spawn, and the, meat of the claws; beat it well in a mortar, and reason it with pepper, salt, two spoodsfiil of vinegar, and a little anchovy liquor. Melt half a pound of fresh butter, and stir all together, wdth the crumbs of a penny roll rubbed through a fine, cul- lender, and tiie yiAks of ten eggs. Put a fine puff- pa$te:ovWryDin* dish, lay in the tails first, and the rest of the meat on them. Put on the Kd, and bake it in adow ovatu

OHAFFBR XVI.

PAJ^CAKES JiJfD FRITTERS.

THE principal things to be observed, of a general nature, in dressing th^^ di^^WI^ i^ thUt your pan be thoroughly clean, that yoa fry.t^lem \n oicq s^v^etlard, or ft^di butter, of a light brown colour, 9u4 ttwat the grease is thoroughly drained fton^ ihem btfore yoij carry them to table.

Pan^isiices. ^SAT six !(W eigi;it:€^gg^ weU togethor^ fesriqg out b4f ^he whitest and stir iheAi into a fuast of milk. Mix yocu; 4^u)? 6pil with a littte pf the ruilk, and then add the rest by degrees. Pat in two t^poonsful of beaten gin^ ger, a glass of brandy« and ^ little s^t, and stir all well together. P^t a piece of butter into your ptew-pan, and then pour in a ladleftil of batter, which will inake a pancake, moving thepati round, that the batter may spread all over it. — ShsUte the pari, and when you think one side is enough, turn it, and when both sides are done, lay it in a dish before the fire ; and in like man- ner db me rest. Before you take them out of the pan,: raise it a little, that they may drain, and be quite clear of grease. When you, send them\ tp table, strew a lit- tle sugar ov^r them.

Xk^emm Pancakes. Mix the yoBts of twt> eggs with half ^ pmt (rf cream, two ounces^of sugar, and a Kttfe beaten cinrjamon, ma^e, and-^ nutmeg. Rub your pan with lard, and fry them as thin as possible. Grate over them some fine sugar.

' Uiw PancakeB.

Takb three spoonsfol of flour and rice, and a quart of cream. S^t it on a slow fire, and keep stirring it tittit isas thldk as pap. Pour into it half a pound of butter, ^nd a Ittitmeg grated. Then ppur itinto an earth- en pan^ and whe»it is cold, stir in three of four spoons-

208 FRffYlRfl.

fill cittoxxr^SL little salt, and soipe sngor, and nineeggii well beaten. Mix all well together, and firy tiiem nicely. When cream is not to be had, you must use new milk, but in that case you must add a spoonful more of the flour of rice.

Pink-^olaured Pancakes.

Boil a large beet-root till it is tender, and then beat it fine in a marble mortar. Add the yolks of four eggs, two spoonsful of flour, and three spoonsful of cr^am. Sweeten it to yom* taste, grate in half a nutmeg, and add a glass of brandy. Mix all well together, and fry your pancakes in butter. Garnish th^ with green sweetme|its, preserved apricots, or green sprigs of myr- tle. This makes a pretty eorner-dish eithar for dinner orsiqdperi

C^ary Pancakes.

Take three eggs, three spoonsful of fine flour, and a litte salt. Beat them well together, and mix them with a pint of milk. Put lard into your pan, and when it is hot, pour in your batter as thin as possible, then lay in some clary leaves washed and dried, «nd pour a, little more batter thin over them. Fry them of a nice brown, and serve them up hot. - >:

Plain Fritters. Grate the crumb of a penny loaf, and put it mto a pint of milk; mix it very smooth, and when cold, add the yolks of five eggs, three ounces! of sifted sugar, and some grated nutmeg. Fry them in hog*s lard, and when done, pour melted butter, wine and ^i^ar into the dish. ^

Custard Fritters.

Beat up the yolks of eight eggs with one spoonful of flbur, half a nutmeg, a little salt, and a glass of bran- dy, add a pint of cream, sweeten it, and bake it m a small dish. When cold, cut it into quarters, and dipir tiiem in batter made of half a pint of cream, a quarter of a pint of milk, four>e^|B, a Uttle flpur, and a Itttlfi

pmger:ffn^beii. Frythwdingood lardordbrippin^^aiid when done strew over them some grated sogar.

Jtpple Fritters. Take some of the largest apples you can get, pare and core them, and then cut them into round slices. Take half a pint of ale and two e^;s, and beat in as much flour as will make it rather thicker than a com- mon pudding, with nutmeg and sugar to your taste. Let it stand three or four minutes to rise. Dip your slices of apple into the batter, fiy them crisp, and serve them up with sugar grated over them, and wine sauce in a boat.

Water Fritters. Take five or six spoonsful of flour, a Uttle salt, a quart of water, eight eggs well beat up, a glass of brandy, and mix' them all well tc^ether. Thelonger they are made before dressed, the better. Just before you do them, melt half a pound of butter, and beat it well in. Fry them in hog's lard.

White Fritters. Take two ounces of rice, wash it clean in water, and dry it before the fire. Then beat it very fine in a mortar, and sifl it through a lawn sieve. Put it into a saucepan, just wet it with milk, and when it is tho- roughly moistened, add to it another frint of milk. Set the whole over a stove, or very slow fire, and take care to keep it always moving. Put in a httle ginger, and some candied lemon-peel grated. Keep it over the fire, tOl it is come almost to the thickness pf a fine paste. When it is quite cold, spread it out with a rolling-pin, and cut it into httle pieces, taking care they do not stick to each other. Flour your hands, roll up your firitters handsomely, and firy them.. When done, strew on them some sugar, and pour over them a.little orange-flower water.

Hasty Fritters. PtXT some butter into a. stew-pan, and let i4 heat. Take half a pint of good ale, and trtff into it hj No. 9. 2D

d(6gm^ ft KKte iont. ' Ptit lit it^w^ dbrratitfty or dwp ped abples, b^ thmi lUp qxtkk^ MsSi infp a large spoonml at a time all over tte pan. Take care they do not stick together; torn them with an ^g-eUc^, and when they are of a fine brown^ lay them on a dish, strew some sugar over them, and serve them hot to table.

Fritters Royal.

Put a quart of new milk into a saoce|)an, and when it begins to boil, pour in a pint of sack, or wine. Then take it off, let it stand five Or six minutes, skim off the curd, and put it into a basin. Beat it up well with six eggs, and season it with nutmeg. Then beat it with a" whisk, and add flour sufficient to give it the usual thickness of batter; put in some sugar, and fry them quidk.

Tansey Pritters.

Pour a pint of boiling niilk on the crumb of a penny loaf, let it stand an hour, and then put in as much juice of tansey to it as will give it a flavour. Add to it a little of the juice of spinach, in order to make it green. Put to it a spoonral of ratafia water, or brandy, sweeten it to your taSte, grate the rind of half a lemon, beat the yolks of four eggs, and mix them all together. Put them in a steAv-pan, with a qtiftrte? of a pound of butter, stir it over a slow fll^ till it i3 quite thick; take it off, and tet it staild two or three hours; then drop a spoonful at a ti'nte into A pan of boiling lard ; and when done, gi'ate m^ ovet them, and serve wirie sauce in a boat. Garfiish the dish with (dices of orange.

Rice Fritters.

BoiL a quarter of a pound of rice in milk till it is pretty thick; then mix it with a pint of cream, four eggs, some sugar, cinnamon, and nutmeg, six ounces of currants washed and picked, a little salt, and as much flour as will make it a thick batter. Fry them in lit- tle cakes in boiling lard, and when done, bwA tkem up witii white flugar and bottei*. •

iAivttis. 211

CMdken FHHen.

Put on a stew-j^aa with some new milk, and as much floor of rice as will be necessary to make it of a lx4araMe thickness. Beat three or four €^;gs, the yolks and wbdtes tc^ether, and mix them well with the rice and milk. Add to them a pint of rich cream, set it over a stove, and stir it well. Put in some powdered ngar, some candied lemon- peel cut small, and some fresh-grated lemon-peel. Take all the white meat from a roasted chicken, pull it into small shreds, put it to tiie rest of the ingredients, and stir it all together. Then take it ofl", and it will be a very rich paste. Roll it out, xut it into small fritters, and fry them in boiling lard. Strew the bottom of the dish with sug» finely powd^ed. Put in the fritters, and shake some sugar over them.

BUboquet Fritters.

Break five ^gs into two handsful of fine flour, and put milk enough to make it work well together. Then put in some salt, and work it again. When it is well made, put in a tea-spoonful oi powder of cinna- mon, the same quantity of lemon-peel grated, and half an ounce of candied citron cut very small. Put on a stew-pan, rub it over with butter, and put in th^ paste. Set it over a very slow fire, and let it be done gently, without sticking to the bottom or sides of the pan. When it is in a maniier baked, take it out, and lay it on a disl^. Set on a stew-pan with a large quah- . tity of lard; when it boils, cut the paste the size of a &^er, and then cut it across at each end, which will' rise and be hollow, and have a very good ejBTect. Put them into the boiling lard; but great care must be' taken in .frying them, as they rise so much. Wheii- they are done, sift some sug4r on a warm dish, lay on the fritters, and sift some more sugar over them. %

Orange FritUrs. «

TahH five or six sweet oranges, pare off the outside

as tiiin as possible, and cut them in (quarters; take

-out the^edii, and boil the oranges mtiht alittiie sugar; 18*

,^2 r^wTiifts. .

make a paste witb^Mdfi^ wl^ v^^» flow, a spoonful of fresh Imtpex melted* ^pd^litUess^tK mi« it sg^ither too thick oor too thin; it ^ould rope iUfp^ivjpg firen the spoon. Dip th^ quartzes of yow oraiif Q,uit&^ this pastt^ and fry them ininpg^s lard til^^ey aaxf ^ i^ light brown. Serve thep glafs^d with fioe- sugar and a tol»- raauder. . .

Strawberry Frittera.

Makp a paste with some ioor, a^pOotifolof bfa» dy, a gljsk3s of white wine^ and the whitas of two ^fg^ beat it up stifl^ with some lemon-peel shred £ae$ < Aiit it well, not too thick or thia; dip sit^melarfe stitt^- berries into it, fry th^aa, and glaaa tiv^m with- a . salam^der.

Any kind of fruit may be fried in the slim^ makuieF; if not in season, preserved are better, . Strawberry Fritters.

Make a batter with flour, a sjpoonful of swee^oil, another of white wine, a little rasped lemon^pfeet, an4 the whites of twopr three eggs; make it pretty soft, jdst fit to drop with a spo(tm. Mix some large gtraw-> berries with it, and drop them with a spoon into die hpt fritters. When of a good colom^ take them Out,, and dram them on a sieve. When done, streW some sugar over them^ or gla^^ them, and send thenf to table.

Ra&pberrf Fritters.

Grats the crumb of a French roll, or two Nsipks biscuits, and put to it apintof boihng cbeanir Whan^ cold, add to it the yolks of four eggs well beai \m^-^' Mix all well tt^ethqr with some raspbeiry jmce; drop them into a pan of boiling lard in vdry small' qjLi^ptities. . Whi^n done stick them with bladiohed al-> njypnd*? sliced...

M . €k»rxtnt Fritters.

Take half a pint^:lijle' that is not bitter, and stir into it as mueh flpnr as will make it pretty /thiek "i^Mi a few ciuxants, Beatittim quick, hiUe^^ iardrih^Vr* ing>.andpiQ^alai^ ^poonhd at a tuneriatalh^^i^^.:' ,>

TAKit mme wcH fasted dftofV apl|>l«, pAfe, qtutffef; ittEd core tbeni ; take ttt^ cohne qxdte out, and cot th^fff &itb'it>biid piedei. Pttt into a stew-^an a quarter o<^ a pint of French brandy, a table spoonful <^fine sdg^ pmk^ihd; ainl a^ UtiHe citmatlioft. Pnttlteappl^ into this liquor, and set them oVer ft gentle fire, stlrtrfiig' then^ ofle^ but iidt'l6»bfe^k thrm. ^et 4oii a 8te#- {Mm witii^tn^ krd. WUeti H bo9s drofti tiM^^^^te<s$» dip them in (lOme&i^ fldtt)-; iMi j^tthetn iti^tfte ^.; St3«w sottte^mlgat^ ov>^ <h^dish, andiset it on^^fBhri^ Iny^bltheMu&i^^^fitew b\^^ tyt<er <tii^u; Mdf

glasse theM o¥ef With a t^-bM sateniai^

Stsef a pound of Jwdaa almoncls blaneb^d in a pi&t of careara, tea yolksof eggSj and four whites. Then take out the sdmonds, and pound them %e. in a mm- ^; mix them again in the cream and i^gs, and put hk some si^ar and grated white bread. Stir them al^ together,. put some fresh butter into the pan, and as fieda a» it is hot, pour in tiiebatter, stirring it in tljt^. g?ttlaUitfepfagoo4 Whea enough^ turnip

into a dish, and throw some sugar ova: it

CHAPTER i:vn,

WE have already given dil'eidiKrtfis for making puff- paMe for tarts, afe also the ihakirig of^ Tarrts a»f #ell as Piesj in ttie ooumi«ncfement of the fifteentii'^cha^; t^; We hare, therdfelre, here to treat^ 6nly«f thps** of a sraafl^ and more ddicaite kind, «lic«ning; tthicki tii^ follcrwsDg ^eiiai observations at« wecJewarJJ. i

If ydu: Hsertwpaiiieirtc) bake it, buttisr ^HhoiimmBf^ and then put on a very thin bit of crust, otinrvrateiyoiif will not be able.to tSkd vthwn out j but if you bake t^em in gbf^i(»: chinas you w^^onjyuse »ftri^l»er

3]l# TAOHMy

erast. Put name fine wgar at tiie bottom, tiiea lay iu your fruit, strew more sog/BiX at top,^ covw tfaran^ and bake them in a slack oven. Corrants and rasp* berries make an exceeding good tart, and require little baking

Apples and pears intended for tarts must be ma* naged thus : cut them intaquarters^ and take out tbe cores, then jcut the quarters across^ and put them into a saucepan, with as much water as wiU barely eover them, and let them simmer on a slow fire till the fruit is tender^ Pqt a good piece o( lemon-peel into tihe water with the fruit, and then have your patties ready: Lay fine sugar at bottom, th^i y<Hir firuity and a little sugar at top. Pour over each tart one tea-spoonful of lemon-juice, and three of the liquor they were boil- ed in ; then put on your fid, and bake them in a slack oven. Apricot tarts may be made in the same man- ner, only that you must not put in any lemcm-juice.

Preserved fruit requires very little baking, and that which is very hifi^ preserved should not be baked at all. In this case, l^e crust should be first baked upon a tin the size of the intended tart; cut it with a mark- itig iron, and wh«tt cold, take it off, and lay k on &^ fruit. <

SECT. L

DIFFERENT KINDS OF TARTS.

Haapberry Tart.

Roi;l 0Qt some thin puff-paste, and lay it in a t>atty- pan; *h«i put in some raspberries, and strew ''&rer them some very fine sugar. Put on the lid, and baie it. Then cut it qpen, and put in half a pint of cream, the yolks of two or three eggs well beaten, and a Kttle sBgar. Give it anothi^ heat in the oivJEin, and it will befitftr^nse.

Green Almond Tarts.

Cta'ther some ahnonds off the tree before they

fc^ jto ^ia^msf9t^ off jaie4«v«Nb:«friimfettrii^ a pan with some oold spring water^ Thtti pbt ihcm into a skillet with Bfiore Bpring water, set it on a slow fire, and let.it remain till itjiist simmers. C,him|^ the water twice, and let theni remain in the jwit till thoj begiii to be tend^. Then take thain out, and dry them well in a clothe Make a sjTrnp with double re- fined sugar, put them into it, and let them simmer a short time. jDo the same the next day, |mt them into a stone jar, and oover them very cloisi^ for if |l^ least air comes to them, th^y will turn Wadli. The yellower they are before they are taken out of the Tva- ter, the greener they will be aftejr they ^r& done^ Put them into your crost, cover them with syrup, lay oh. the lid, and bake them in a moderate oven.

Angelica Tarts^

Pahe and owe some golden pt^ns, wne^refli; Aen the stalks of angeHca, peel them, and cot them into small pieces; apples and angcfica, of Mch wi eqwl quantity. Boil the aflples iia jtiit Wiffefer ^nongfB to cover tiiem, with lemon«peei, and' fine sugar. Dd them very gently till tbey ibecome a thm syfup, and then strain it off. Put it on tbip fire with the ai^licdt in it, and let it boil ten niinutes. MAkt A puff-paMe, lay it at the bottom d* the tin^ aM tbetf a lay^r of apples, md a layer of angelica; tiU it Dd ihlL PMif in some syrup, put on the lid^ and send it to a very mo- derate oven.

l^ubatb TditUf.

i_

Take the stalls of rhubarb that^w laagarden^. peel them, and cut them into small pieces.- Then do It in every respect the same as a goo^berry tart

spinach Tdrt^

Scald some spinach in boiling water, and thmi drain it quite dry. Chop it, and stew it in some but* ter and cream, with a very little salt, somesi^ar, soma hSts of citron^ and very little orange-flower water.

016 TAftva.

Fat it into very &ie jmff-paste, and let it be T>aked in a moderate oven.

Petit Patties.

Make a short crast, and roll it thick; take a piece of veal, and an equal quantity of bacon and beef suet. Shred them all very fine, season them with pepper and salt, and a Kttle sweet herbs. Put them into a stew* pan, and keep tm-ning them about, with a few mush* rooms chopped small, for eight or ten minutes^ Then fill your, patties, and cover them with crust. Colow them with the yolk of an egg, and bake them. These x make a very pretty garnish, and give a handsome ap- pearance to a large dish.

Orange Tarts.

Grate a little of the outside rind of a SeviOe orange; squeeze the juice of it into a dish, throw the peels into water, and change it often for four days* — Then set a saucepan of water on the fire, and when it boils put in the oranges ; but mind to chan£;e the water twice to take out the bitterness. When they are ten- der, wipe them well, and beat them in a mortar till they are fine. Then take their weight in double- f efined sugar, boil it iptQ. a syrup, and scum it very clean. Put in the pulp» and boil altogether till it is dear. Let it stand till cold, then |mt it into the tarts, and squeeze in the juice. Bake them in -a quick win.

Chocolate Tarts. Rasp a quarter of a pound of chocolate, and astick of cinnamon, and add to them some fresh lemon-peel grated, a little salt, and some sugar. Then take tvvp, spoonsful of fine flour, and the yolks of six eggs w^ll beaten and mixed with some milk. Put all these in- to a stew-pan, and let theni be a Kttle time over the fire. Then take it off, put in a little lemon-peel cut small, and let it stand till it is cold. Beat up enough of the whites of eggs to cover it, and put it into puff- paste. When it is baked, sift some sugar over iti and gilazae it with a salamander.

fvft%. 211

SECT. n. PUFFS, &c.

Sugar Puffs.

BsAT up the whites of ten ^gs till they Hse to ^ high firoth, and then put them into a marhle mortar, « with as much douMe-refined siigar as will make it thick. Then ruh it well roimd the mortar, put in a few carraway seeds, and take a sheet of wafers, and lay It on as faroad a^ a sixpence, and as high as you can. Put thera into a moderately heated oven for about a quarter of an hour, and they will have a very white aiMJi delicate appearance.

Lemon Puffs.

Take a pbund of double-rejGjaed sugaTf bruise i^ and sift it throtiffh a. fine sieve. Put it i^to.a bowl, with the juice oi two lemons, .and mix thein togeth^. Then beat the white of an egg to la very high frath^ put it into your bowl, beat.it J^alf an. hpur, aod th^fik] put in three ^ggs, with two rinds of lemons grated. Mix it well up, and throw sugar on your papers, drop on the puffs in small drops, and bake them in a mo- derately heated oven. ^ .

JUmond Puffs.

TakB two ounces of sweet almonds, blanch them, and beat them very fine with orange-flower water. Beat up the whites of three eggs to a very high fi-oth, and then strew in a, little islfted ^ar. Mix your al- monds with the sugar and eggs, and then .Sidd v^qte sugar tfflit is "as 5iick as paste. Lay. it in j5iies>;\ ami bake them in a slack oven oh paper. j

,. Chwolats Puff^s. ^

Be A T ;and sift half a pound of double-refined' sugar, sa*ape into it an ounce of chocolate very fine, and riiix them together. Beat up the white of an egg to a .^ vqry hi^frcri^h, and strew itito it your sugir andcho- ^ colate. Keep beating it ttll it id as thick as paste, then

No, JO, 2E

ragar your papw,drop.^iepft40|» about the scEe of a uxpence, and bake them in a very slow oven.

Curd Puffs.

Put a little rennet into two quarts of milk, and l^^nr i|( ^s l^k^tl^ p^t it lAto a coarse elotli to drain. IJ'hf^ ]s«V fte »^ tiaroogh a hair gkve, and pat to it ^lu: q^ficf^ ^f Ipmtler > ten (xmces of bread, haU* a nut« vi^8» ?! l^nKNtvfiy^l grated, and a ^i>oonfiil of wine.— ^^ ^ weetjest with rngst to yotur. taste, rub yonr mpB with; bQtteV, a^ilppt them into ti]^ oveti fen? aboat htalf aa

Wafors. Take a spocmful of orange-flawer water, two ^xxmrfiil of flour, two ol'|uga{'^ s^i^d the same of milk. Beat them well together for half an hour; t^en m^e yMT wvifenr tong? fadxt, and pour a little of yimr batteir ii^. to torer ycW vtpn^. pake theni pn a stov^ fire, and as. th^T'we wkitig, roH them round a stick like a spigot. When they are c6id, they will be very cri^^ and are proper to be ate either with jellies or tea.

CHAPTER XYUI.

•■-:■• ' \ •' ' ■ ' SECT. I, '■

■■/■: CH££SECAKB&.' ..•.••. -

TJSM' tkoF^ time any cheesecakes ar^ Vfde, 1^> ' foc&pot inlto the oven, the better; W inore particair ; larly abnond or letaaa Cheesecakes, as standhig long will make them groir qi)]i» and > ^ve them a disagree- Bblejxm^^^^^QB, : FafticwJku; ^ttpq^on, m«st likewUie b6 ii^ip tjieihieatQf the oven, which mdst he mo- derate ^ f^r if it is t^(H» hoi;, thfrn yrill be soordu^, and* oohs$g^Q^Qt1j th^ir ^^t?' ep^Ued; and, ii too aladc,- tfcJ5Jf vUUopk UftckJ^hflaiirji.

Put a spoonMof r^net into a quart of new milk, ^ and set it near the fire. What the nulkiabkiod-^warni, »Qd broken, <)rain the ciscd throngh a coanse neve. Now and th^% break the €»rd gently with jom fingens and rub into it a quarter of a pound of butter, the same quantity of sQgar<». a nutm^ and two Naples biscuits grated ; the yolk3 of four eggs, aoci the white of one, with an ounce of almonds well beaten with two spoonsful of rose-water, and the same of sack. Then clean and wash six ounces of currants, and put them, inta the eurd. - Mix all well together, fin your patty->p:ms, and send them to a moderate oven.

Fine Cheesecakes.

Put a pint pf cream into a sauoepa» over the fire, and when it is warm, add to it five quarts c^ milk, an* mediately taken fit)m the cow. Then put to it some rennet^ give it a stir about, and when it is turned, put the curd into a M^mn cloth or bag. I«eit it drain well away from the whey, but do not squ3e2e it too much. ]rutit into a mortar, and pound fit as fine as butt^. Add to it hdf a pound of sweeb-ahnonds Manched, and half a pound of itiacanx)l»y both beat exceeding fine, bat if you have no toM^mmaos^ Nafples biscuits Willi do* Thesr add the jtXkA of nine eggs well beaten i^ a grated nqtmeg, % Uttle hk^ oir orat^^ flower water, and half apounid of fine sugar. Mix all well together^ and malt a piNind and aquavter of but- ter^ and stir it well in. Then make » pniBf-paste i» tl^i^ naaoo/sfi: take a pomd of fine fldur, w«ct it with c^d water, boU it out, fmfc into it by degrees « poini^; oC&esh butter, and fidiake a littte flour on each coat M' you roll it. Then proceed to finifih; yo«r bnsiMss «*- before directed, and send them to the oven. For variety; whoi^^u miJte theifr of macaroons, put iifi as n^nch tinctyr^ of M^P^tt as wfll giire ftem a higfa> €o- tone, but na^^uvrwto. These maiyi lie c^edt j9«^^ cheese(Bake^ lo *

Bread Cheesecakes.

Slice a penny loaf as thin as possible, then pour aa it a jrint of boiUng cream, and let it stand two hours. Then take e%ht eggs^ half a poimd of butter, and a nutmeg grated, ]^it them well together, and mix them into the cream and bread, wi^ half a pound of currants well washed and dried, and a spoonful of white wine^ brandy^ Bake them in patty-pans, car raised cru;»t

Rice Cheesecakes,

Boil* fcur ounces of rice till it is tender^ and then put it into a sieve to drain. Mix with it four eggy weU beateii up, half a pound of butter, half a pint of cream, ax ounces of sugar, a nutmeg grated, and a glass of taandy or ratifia water. Beat them aH well to- gether^ then put them into raised cyasts, and bake them in a moderate oven.

Almond CheesecaJces.

Take four ounces of sweet almonds, blanch them^ and put thengi into cold water; then beat them in a marUe mortar, or wooden bowl, with some rose-wa- ter. Pot to it four ounces of sugar, and the yolks of four eggs beak fine. Work it in the mortar, or bowl^ till it beoomes white and frothy, and then make a rich poflT-paste as follows : take hatf a pound of flour, a quarter (^ a pound of butter, rub a little of the butter into the. flour, mix it stiff with a little cold water, and then roll your paste sti^aight out. Strew on ja little fl(Our, and lay over it, in thin bits, one third of your, butter; throw a little more flour. over the~ bottom, and do the like three different times. Then put the paste into your tins, fill them, grate sugar over them, and bake them in a genUe 6v^.

Or you mijtyi mm^e dlmond Chfiesecakea thus :

Tak£ four oicmces of almonds, blanth them, and' beat them with al Ujttla orange-flower w&tei"; ieidd th^^ yolks of eight eggs, the rind of* large lemon grsrted,^

cvfTAftmi. SSI

lialf a pound of m^ted. butter, Md siigiir to jont taste; Uy a thin puff-paste at the bottom of your tins, and little slips across. Add about half a dozen bitter almonds.

N Lemon Cheesecakes.

Boil the pedings of two laige lemnHis tin they are tender J then pound them well in a mortar, with a quar- ter of a pound of loaf sugar, the yolks of six eggs, half /> a pound of fresh butter, and a little curd beat fine« Pound and mix all together,. lay a puff-paste in your patty-pans, 611 them half full, and hake thenu

Orange cheesecakes must be done the same way ; but you must boil the peel in two or three waters to deprive rt of its bitter taste.

Cttron Cheesecakes.

Be AT the yolks of four eggs» and mix them with a quart of boiled cream. When it is eold, set it on the fire, w^ let it boil till it curds. Blanch some almonds^ beat^llem with orange-flower water, and put them Into cream with a few Naples biscuits, and green citron shred fin^ Sweeten it to your taste, and bake them«ea|#

SECT. IL

CUSTARDS.

In making of custards, the greatest care must be taken that your pan be well turned; and always re- member to put a spoonful of water into it, to prevent your ingrediej^sticking to the bottom.

^ Plain Custards. Put a ouart of good cream over a «low fire, with a little cinnaEw, and foui: ounces of sugar. When it has boiled^ take it off the fire, beat the yolks of eight eggs, and put to them a spobnfvJ of orange-flower water, to prevent the cream from cracking. Stir them iii by de- grees as your cream qjpls, put the ps^ over a y^xji^iim^ .

An^ «feir it oimMijr ime way t&l h fs vMost bbfliti^ wid thefi ponr it into cti^s.

Or i/ou may make them in this mdhinetc Take a quart of new milk^ sweeten to your taste, beat up well the yolks of eight egg^ and the whites of fcur. Stir them nto the milk, «and bake it in china bB«]|& Of put tbem into a china dish, and poor 4||^iiing water round them, till the water is better than half way up their sides; but take care the water does sot boil too fast, lest it should get into your#cups, and spoil your ^:iistaTds.

Baked Custards, Boil a pint of cream with some maoe and (dnna* mon, and when it is cold,, take fotar yolks and two whites (rf eggs, a little rose and orange-flower water and sack, and nutmeg and sugar to your palate. Mix them well together, and bake it in cups. .

' JRice Custards^ H^

Put a blade dfmace and a quartered nutmeg into a quart of cream; boil k, then strain^ and add to it some whole rice boiled, and a little l^'aod^. Stpeeten it to your palate, stir it over the fire till it thickens,, and serve it iqp in cups, or a dish. It may be used either hot or cold. « *

Mmxmd Custards. " Takk a quarter of a pomfid of almonds, blanch and beat them Terjr fine, and then put them into a pint of cream, with iwo spoonsRil of rose-water. Bweeten it to your palate, beat up tiie yolks of four eggs very fine, and pit it in. Stir all tc^ether od^ray over the

Qtocup

fire till it is thicks and th^i pour it into cups.

^^ Lem(m Custards. ^ *

4rAKtL half a pound of double-refined J^gar, the juice of two lemons, the rind of one pared very thin,, the inner rind erf one boiled tender, and rubbed through a «leve, and a pint of white wine. Let them boil tor maa» time^ then take out the peal, and a Uttle of the

fifiKnvvndMltttooooL Pow tbe tentivrfoitlie #ib you intend for it, beat f&w yoUcs and ImQ white^iof eggs, and mix them with your cool liquor. . Staraiu them into your dish# stir them well together, and ^t t&em on a slow fire in boiliDg water. When it is enongh, grate the rind of a lemon ofn the top, and^rown it over with a hot Alamand^. ^hi^ May foe eat<^ either hot <»r <eokl. '

Orange Custards.

Boil p^ry taader the riud of half a Seville orange, and then heat it in a mortar till it is' very fine. Put to it a spoonful t>f the best brar^y, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs. Beat them all wdl together for ten minutes, and then pour in by degrees a pintof boiling cream*. Keep beating them tfll they are «old, then put them in cus* tard cups and set them in a dish w hot water. Let them rtand till they are set, then take them out, and stick||reserved orange on the tX)p. These, like ^e for«> mer, may be served up eil&er hot or cold,

. ' m ' CHAPTER XIX. ; CJtKES, BISCUITS, 6rc.

, ONE very material matter to be attended to in making these articles is, that all your ingredients are ready at the time you are going to make them, and that you do not leave them till your business is d(Mie> but be parti^jBlarly observant with respect to the eggs when beaten up, which, if left at any time, must be again beaten, and by that mieans your cake will not be so ligh^a^ it otherwise would and ought to be. If you use butter to your cakes, be carreful, in beating it to a fine cream before you mix the.si^ar ;Wi(h it< Gakes made with rice, seeds, or plums, are best bak^d with wooden girths, asTiiereby the heat will peiie^r;^^:

f

ii4 ito'fhe M0^ idf the cdee;

^ . . ^ .tf Good Common Caker

tijty'^ia^^ the jroik» ai^ wtutp oCmia^ cggp, h^Jf 9r 'UM>und c^lnmp sugaiv pounded and sifbed» aind iLalTaD Banc^ c^carrawaj seeck. Mix these well together, and . jbake it aa hoar ia a (|nidc oven.

Anich Seed CaJce.

TAXE.a ]pm^ aox) a qo^er offiopr well dried^ a pound of batter, a pound of loaf sug^, beat and sifted, eight egg^, two mme» of caarraway seeds, onenutrnqg grated, and its^ weight ip cinnaiiK>n. First beat your butter to a eream, th^n jjnjjb in your »|gar; beat th^ whites of your egg^ by themselves, aad mps;. them with your butter £^nd sugar, and tben beat up the yoU^s and. inix with tlie whites. Beat in your QoWi spicepand seed, a little bpi(»^, ypu send it ^way. £(ake n two hours in a quick oven. g^

A Pound €€bke Plain, n:, . ^ Beat a pound of butter in an eartheif pan, till it is like a fine thick CTeaii»,''then Meat" in niMrwliole egg? till quite light. Put .in a glass of bran#y, a little lemon- peel shred finet then work in a poeind and a'cparter of floun Put it intp youy. hoop or pan, and \a98k it for one hour^

A pound plum cake is- made the same^ with putting one poupd and a half of clean washed currants, an5 half a pound of candied lemon or orangg-peel.

Cteam (ktkeg,. Beat the whites of nine eggs to a sfiff fw*h, tsKr it^ gently with a spoon, lest the fo)th should fafi, and to every white of an egg grate the rinds of two lemouB. Shake m gently a spoonful of double-refined sugar sift- ed fine, lay a wet sheet of paper on a tin, and with a Bpoon drop the fix>th in little lumps on it, at a small

6Al:«s. 225

.<fiEA«]ic0 Ikm^ Meh 0&ser. fiih i good i|nantity of AQgar over them, set them in the oven after the bread 18 out, and dose xxp the moutii of it, which will occasion thefrotiii to rise. As soon as they are coloured they Will be sufficiently baked ; then tak6 them out, and put two bottoms together; lay them on a sieve, and set them to dry in a cool oven.

Wedding or Christening Cake.

Take three pounds and three quaftens of butter, four pounds and a half of floor, three pounds ^ sngar, six pounds of currants, one pound and a half of can- died lemon-peel, half a pound of almcMids, half a pound of citron, thirty eggs, and a pint of braindy/and milk. Beat your butter in a pan tiU it is hke thick cream, but be sure not to make it too hot; then add youf eggs by degrees, till they are quite light; then beat in half your flour, then put your milk and brandy in; grste the rinds of six lemons, and gut in the rest of your four, ciorrants, candied lemon-peel, almonds, and half an ounce of spices, beat and sifted through a fine sieve, such as <;fl^ves, mace, nutmegs, cinnamon, and ailsfHoe; onlgr put haBTan- ounce of the whole in. If you bake the whole in one cake it wiU take three hours, but must not be baked too quick.

Rice Cakes.

Beat the yolks of fifteen eggs (ot near half an hour with a whisk ; then put to them ten ounces of loaf-: sugar sifted fine, and mix them well together. Then put in half a pound of ground rice, a little orange- water or brandy, and the rinds of two lemons grated. Then^ put in the whites of seven eggs well beaten, and stir the* whole together for a quarter of an hour. Put them in a hoopi and set them in a quick oven for half an^ hour, and they will be prc^riy ^one.

Oingerbread Cakes.

Take three pounds of flour, a pound of sugar, the same quantity of butter rolled in very fine, two ounces

No. 10. 2F

226 CAKES.

of beaten giijiger, and a lar^e wtmfig gi^d, l%m take a pound of treacle, a quarter of a pint of cream^ and make them warm together. Work up the. bread stiff, roll it out, and make it up iato thin cakes. Cut them out with a tea-cup or small glass> or roll them round like nuts, and bake it in a slack oven on tin nlates.

Bath Cakes or Buns.

Take half a pound of butter, and one pound of flour; rub the butter weD into the flour; add five eggs, and a tea-cup full of yeast. Set the whole well mixed up before the fire to rise ; when sufficiently rose, add a quarter of a pound of fine powder sugar, an ounce of carrawaya well mixed in, then roll them out in little cakes,' an^ bake them on tins. They may either be eat for breakfast or tea.

Shretvsbury Cakes. Beat half a poun4 of butter to a fine cream, and put in the same weight of floor, one egg, six ounces of beaten and sifled loaf-sugar, and half an ounce of car- raway seedt?. Mix them with a past^ roll tiiem thin, and cut them round with a small glass^ or little tins; prick them, lay^ them on sheets of tin; and bake them in a slow oven.

Porttbgal Cakes.

Mix into a pound of fine flour a pound of loaf-sugar beat and sifled, and rub it into a pound of pure sweet butter tiU it is thic*k like grated white bread ; then put to it two spoonsful of rose-water, two of sack, and ten eggs, and then work them well with a whisk, and put in eight ounces of currants. Butter the tin pans, fillt them but half full, and bake them. If made without/ currants, they will keep half a year.

Saffron (Jakes.

Take a quartern of fine flour, a pound and a half of butter, three ounces of carraway seeds, six eggs well beaten, a qiiarter of an ounce of cloves and mace fine

Mb

CAKSS. 227

beaten together, a Kttle cinnamon ponnded, a ponnd of sugar, a little rose-water and saffron, a pint and a half of yeast, and a quart of milk. Mix all together lightly in the following manner : first boil yonr milk and butter, then sldm off the butter, and mix it with your flour, and a little of the milk. Stir the yeast into the rest, and strain it. . Mix it with the flour, put_in your seeds and spice, rose-water, tincture of saf&on, j sugar, and ^gs. Beat it aQ well up, and bake it in a hoop or pan well buttered. Send it to a quick oven, and an hour and a half will do it.

Pru8a%an Cakes.

Take half a pound c^ dried floor, a pound (^bea- ten and sifted sugar, the yoHcs and whites of seven eggs beaten separately, the juice of a lemon, the peels of two finely grated, and half a pound of almonds beat fine with rose-water. When you have beat the whites of the eggs to a froth, put in the yolks, and every thing else except the flour, and beat them well together. Shake in tiie flour just before you set it in theoven, and be particularly careful to be A the whites and yolks sqmrately, otherwise your'cake willbe hea- vy, and very unj^easant.

Qfieen Cakes.

Takk a pound of sugar, and beat and sill it; a pound of well dried flour, a pound of butter, eight eggs, and half a pound of currants washed and picked ; grate a nutmeg, and the same quantity of mace and cmna- mcm. Work your butter to a cream, and put in your sugar ; beat the whites of your eggs near half an hour, and mix them with your sugar and butter. Then beat your yolks near half an hour, and put theni to your butter. Beat the whole weU together, and when it is ready for the oven put in your flour, spices,^ and cur- rants. Sifl a little sugar over them,^ and bake them in tins. *

Almond Cakes.

T AK£ two ounces of butter, and one pound of sweet

228' CAK£S.

\

almpnds, blanched and beat, with a little rose or orange flower water, and the white of one egg; half a ponnd of sifted loaf sugar, eight yolks ^nd three whites of e^p, the juice of half a lemon and the rind grated. Muc the whole well together, and either bake it in one large pan or several small ones. '

Little Plum Cakes.

Take half a pound of sugar finely powdered, two pounds of flour well dried, four yolks and two whites of eggs, half a pound of butter washed with rose- water, six spoonsful of cream warmed, and a pound and a half of currants unwashed, but picked and rub- bed very clean in a ctoth. Mix all well together, then make them up into cakes, bake them, in a hot bven, and let them stand half an hour till thl^y are coloured on both sides. Then take down the oven lid, and let them stand to soak. You must rub the butter w^ll into the flour, then the eggs and cream, and then the currants.

Ratijia Cakes.

First blanch, and then beat half apoundof sw^et almonds* and the same quantity of bitter almonds in fine orange, rose, or ratifia water, to keep the almondis from oiling. Take a pound of fine sugar pounded and sifled, and mix it with your almonds. Have ready the whites of four eggs well beaten, and mix them lightly with the almonds and sugar. Put it into a preserving- pan, and set it over a moderate fire. Keep stirring it one way until it is pretty hot, and, when a little cool, form it in small rolls, and cut it into thin cakes. Dip your hands in flour, and shake them on them ; give each a light tap vnth your finger, and put them on su- gar, papers. Sift a Uttle sugar on them before yau put them into the oven, which must be quite slack.

Apricot Cakes. Take a pound of ripe apricots, scald and peel them, and, as soon as you find the skin will come off, take out th^ stones. Beat the firait in a mortar to a ptdp;

CAKES. ^ 229

^ then boil half a pound of double-rqfined sugar, with a spoonful of water, skim it well, and put to it the pulp

^of your ajmcots. Let it simmer a quarter of an hour over a slow &e, and*' keep stirring it all the time. Then pour it into shallow flat glasses, turn them out upon glass plates, put them into a stove, and turn them once a day till they are dry.

Orctnge Cakes.

CtuARTER what quantity you .please of Seville oranges that have very good rinds, and boil them in two or three waters till they are tender, and the bitter- ness gone off. Skim them, and then lay them on a clean napkin to dry. Take aU the skins and iseeds out of the pulp with a knife, shred the peels fine, put them to the pulp, weigh them, and put rather more than their weight of fine sugar into a pan, with just as much water as will dissolve it. ^oil it till it becomes a perfect sugar, and then by degrees, put in your orange-peels and pulp. Stir them well before you set them on the fire ; boil it very gently till it looks cleajr and thick, and then put them into flat-bottomed glas- ses. Set them in a stove, and keep them in a constant and moderate heat; and when they are candied op the top, turn them out upon glasses.

Lemon Cakes.

Take the whites of ten ^gs, put to them three spoonsful of rose or orange-flower water, and beat them an houy with a whisk. Then put in a pound of beaten and sifled sugar, and grate into it the rind of a lemon. When it is well mixed put in the juice of hall a lemon, and the yolks of ten eggs beat smooth. — Just before you put it into the oven, stir in three quar- ters of a pound of flour, butter your pan, put it into a moderate oven, and an hour wiU bake it.

Currant Cakes.

DrT well before a fire a pound and a half of fine flour, take a pound of butter, half a pound of fine loaf

2S0* . BISCIJITB.

mgar weu beaW and sifted,^ &ar ypfta of ^^, 6w spoonsful oi rose-water, the same of sack, a littte maoe, and a nutmeg grated. Beat the eggs wdl> and put them to the rose-water and sack. Then put to it tik^e sugar and butter. Work them all together, and then strew in the currants and flour, having taken care to have them ready warmed for mixing. You may make six or eight cakes of them ; but mind to bake them of a fine brown, and pretty (^isp

Whigs.

Put? half a pint of warm milk to three quarters of a pound of fine flour, and mix in it twoor ^ree spoons- ful of light barm. . Cover it up, and set il before the fire an hour, in ordesc to niake \t rise. Work into the paste, four ounces of sugar, alW the same quantity of butter. Make it into cakes or whigs, with as little ^ flour as possible, and a few seeds, and bake them in a • quick oven.

Common Biscuits.

Beat eight eggs well up together, and mix with them a pmind of sifted sugar with the rind of a lemon grated. Whisk it about till it looks light, and then put in a pound of flour, .with a little rose-water. Su- gar them over, and bake them on tins, or on papersl

Sponge Biscuits.

Beat the yolks oftwdve eggs for half an hour; then put in a pound and a half of sugar beat and sifted, and whisk it till you see- it rise in bubbles. Then beat the whites to a strong froth; and whisfc tiiem well with your dugar and- yolksL Work in fo«rtec^n ounces of flour, with Uie rinds of two lemons grated. Bak^ them ift tin rajwld» butter^, and in a quick, oven. — They will tafe^ about half an hour baking; but before you put them urto the oven, remember to sJft ^oufided sugar over thf^n^-. ' ' *

Spanish Biscuits,

Tak£ the yolks of eight eggs, beat thmxK ]^ajf an hour, and^enput to thenX. eight spoonsful Qf^sifi)^

. KwmWft^c. ^' ' S31

^■' Mgar. l^ttm beat the whites to a (rtmgg fvotfa^. and work ithem wett with the yolks and si^ar. Piri; in four spoonsful of flour^ and a little letXKm-^ped cat fine. Mix all well together, and hake them on paper.

Drop Biscuits.

Beat up the whites of six eggs, and the yolks of ten; with a spoonful of rose-water, and then put in ten ounces of beaten and sifibed loaf sugar. Wliisk them Well for half an hour, and then add an ounce of car- raway-seeds crushed a little, and six ounces of fine * flour. Mix the whole well together, drop them on papers, and bake them in a moderately heated oven.

Lemon Biscuits. ^

Take the yolks often eggs^ and the whites of five, and beat them, well together, with four spoonsful of orange-flower water, till they froth up. Then put in a pound of loaf sugar sified, beat it one way for half v an hour or more, put in half a pound of flour, with the raspings of two lemons, and the pulp of a small t)ne. Batter your tin, and bake it in a quick oven; but do not stop up Hie mouth at first, fcHrfear it should scorch. Dust it with sugar before you put it into the oven.

Macaroons.

Blanch and beat fine a pound of sweet almonds^ and put to them a pound of sugar and a little rose- . water, to keep them firom oiling. Then beat the wliites of seven eggs to a froth, put them in, and work the whole well together. Drop them on wafer-paper, grate sugar over them, and put them into the oven.

Chreen Caps.

Having gathered as many codlins as you ^ant, just before they are ripe, green them in the same man- ner as for preserving. Then rub them over with a httle oiled butter, grate double-refined sugar over them, and set them in the ove^j till they look bright, and

soarkle like fit)st. Then take them out, and put them 20 •

232 Bxsc4triTs, 4^c.

' Into a chin^ dish. Make a very fine ^^nstard, and pour it round them. Stick single flowers in every apple, and serve them up-

Black Caps.

Take out the cores, and cut into halves twelve large apples. Place them on a tin patty-pan as close as they can lie, with the flat side downwards. Squeeze a lemon into two spoonsful of orange-flower water, and pour it over them. Shred some lemon-peel fine, and throw over them, and grate fine sugar over all. Set , them in a quick oven, and half an hour will do them. When you send them to table, strew fine sugar all over the dish.

Snow Bails.

Pare and take out the. cores of five lai'ge baking apples, and fiU the holes with orange or quince marma- lade. Then make some good hot paste, roll your ap- ples in it, and make your crust of an equal thickness. Put them in a tin dripping-pan, bake them in a nao- derate oveji, and when you take them out, make icing for them, directions for which you will find at the close of the second section in the next chapter. Let your icing be about a quarter of an inch thick, and set them at a good distance from the fire till they are hardened ; but take care you do not let them brown. Put one in the middle of a dish, and the others round it.

CHAPTER XX, THE ART OF COJH'FECTIONARr.

SECT. !•

THE METHOD OF PREPARING SUGARS AND COLOURS.

THE first process in the art of confectionary is that d clarifying sugarSf which requires great care and attention, and must be done according to the following

direction :

Break the white of aQ egg into your preserving-pan, put to it four quarts of water, and beat it up to a froth with a whisk. Then put in twelve pounds of sugar, mix all together, and set it over the fire. When it boils put in a little cold water, and* in this manner proceed as many times -as maybe necessary, till the scum appears thick on the top. Then remove it fi*om the fire, and when it is settled take off the scum, and pass it through a straining-bag. If the sugar should not appear very fine, give it another boil before you strain it.— This is the first operation, having done which you may proceed to clarify your sugar to either of the following degrees :

1. Smoother Candy Sugar. — After having gone through the first process, as before dh-ected, put what quantity you may have occasion for over the fire, and let it boil till it is smooth. This you may know by dipping your skimmer into the sugar, and then touch- ing it between your fore-finger and thumb, and im- mediately on opening them, you will observe a small thread drawn between, which will immediately break, and remain on a drop on your thumb, which will be a sign of its being in some degree of smoothness. Then give it another boiling, and it will draw into a larger string, when it will have acquired the first degree, from whence we proceed to.

No. 10. 2 p

234 CONFECnONARY.

2. Bloom Sugar. — In this degree of refining sugar, yon must boil it longer than in tb& former process, and then dip your skimmer in, shaking off what sugar you can into tiiB pan then bk>w with yotn: motitli s6x)ngly through the holes, and if certain bladders, or bubbles, go through, it will be a proof that it has acquired the second degree.

3. Feathered Sugar. — To prove this degree, dip the skimmer into the sugar when it has boiled longer than in the former degrees. When you have so done, first shake it ovar the pan, then give it a sudden flirt behind you, and if it is enough, the sugar will fly off like feathers.

4. Crackled Sugar. — Boil your sugar longer than in the preceding degree ; then dip a stick into it, and immediately put it into a pan of cold water, which you must have by you for that purpose. Draw off the sugar that hangs to the stick into the water, and if it becomes hard; and snaps, it Kas acquired thB proper degree; but if otherwise, you niust boil it again till it answers that trial. Be particularly careful that the water you use for this purpose is perfectly cold, othei*- wise you will be greatly deceived.

5. Carmel Sugars.^^To obtain the last degree, your sugar must boil longer than in eitfa^ of (he former operation9. You must prove it by dipping a stick, first into the sugar, and then into cold water; but thia you must observe, that when it comes to the carmel height, it will, the moment it touches the water, snap like glass, which is the highest and last degree of refining' sugar. When you boil this, take care that your fire is not too fierce, lest it should, by flaming up the sides of the pan, cause the sugar to bum, discolour it, and thereby destroy all your labour.

Having thus described the various degrees of refin- ing sugar, we shall now point out the method of pre- paring those colours "with which they may be tinged, according to the fency, and the different purposes for » which they are to be used.

fied Colour. . To qiake this colour, boil au ounce of cochineal in half a pint of water^ for above five minutes; then add half an ounce of cream of tartar, and half an ounce of pounded alum, and boil the whole on a slow fire about as long again. In order to know if it is done, dip a pen into it, write on white paper, and if it shows the colour clear, it is sufficient Then take it off the fire, ad4 (wo ounces of sugar, and let it settle. Pour it clear off^^and keep it in a bottle well stopped for use.

Blue Colour. This colour is only for present use, and must be made thus : put a little warm water into a plate, and rub an indigo stone in it till the colour is come to the tint' you would have it. The more you rub it, the higher the colour will be.

Yellow Colour. This is done by pouring a little water into a plate, and rubbing it with a bit of gamboge. It may also be done with yellow lily thus : take the heart of the flower, infuse the colour with milk- warm water, and preserve it in 4 bottle well stopped.

Green Colour.

Trim the leaves of some spinach, boil them about half a minute in a little water, then strain it clear off, and it will be fit for use.

Any alteration may be made in these colours, by mixing to what shade you think proper ; but on these occasions taste and fancy must be your guide.

Devices in Sugar. Steep gum-tragacanth in rose-water, and with some double-refined sugar make it into a paste. Colour it to your, fancy, and make up your device in stich fiirms as you may think proper. You may have moulds made in. various shapes for this purpose, and your de- vices will be pretty ornandents placcni on the top of iced cakes. 20*

8%igar ofRase^ m vatwas figures.

' Cirit off" th6 white' part of some rbse-bud§, iind dry thetn m Xhe stiti. Poand an otincfe of tlietti rety finfej then take a poxrnd of loaf-sugar, wet i1: in sbml' rose- water, and tJoil It to a candy height; then put irl your powder of roses, atid the juice of a lemon. Mix all well together, then put it on a pie-plate, and cut it into lo- zenges, or make it into any kind df shape's or figured your fancy may draw. If you want to tse them* as ornaments fer a desert, you may gild or colottr thetk* to your taste.

SECT. 11. CREAMS an<; JAMS.

Orange Cream.

Pare off the rind of a Seville orange very fine, and then squee55eout the juice of four oranges. Put them into a stew-span, with a pint of water, and eight ounces of sugar ; mix with them the whites of five eggs well beat, and set the whole over the fire. Stir it One way till it becomes thick and white, then strain rt through a gauze, and keep stirring it till it is cold. Then beat the yolks of five eggs very fine, and put it into your pan with some cream and the other articles. Stir it over a slow fire till it is ready to boil, and pour it into a basin, and having stinted it till it is quite cold, put it into your glasses.

Lemon Cream.

Cut off the rinds of two lenions as thin as you can, then squeeze out the juice of three, and add to them a pi&tef sprifig^ waters. Mix with Uvmi the WMl6s of siK e^ beat Toy fine^ sweefefi it to your taste, an^ keep stirrisf. it till it tiriekens, but be isai^iiil it doe!» not boil. Strain it Ifarough a obiii, then mbc with it the yolks 6f tsix eggs weU beat up, and put it over tke fire to thaofcen. Then poflor it into a bowl, and when it is thoroughly cold, put it into your glasses.

^ H&n^hom Cteain. , Tau^ ftwouilcesof the shavings of hartehorn, boil them in three pints of water till it is reduced to half a ^int, and then ran it thi*oi^h a jelly-bag. Pat to it a pmt iof cream, and four ounces of fine sugar, and let it just boil npw Pot it into jeUy-glasses, let it stand till it is cold, and then, by dipping your glasses into scald- ing wateri it will slip out whole. Then stick them all over with siloes of almonds cut lengthways. It is gene- rally eaten with white wine and Bt^ar.

Burnt Creum. Take a little clariified sugar, put it into your sugar- pan, an^ let it boil till it colours in the pan ; then pour in your cream, stirring it all the time till the sugar is dissolved. The cream may be made in the following manner : to a pint of cream take five ^gs, a quarter of a pound of fine sugar, and a spoonful of orange-flower water ; set it over the fire, stirring it till it is thick ; but be sure it does not boil, or else it will curdle.

Burnt Cream another Way. Boil a pmt of cream with sugar and a little lemon- peel shred fine ; and then beat up the yolks of six, and the whites of four eggs separately. When your cream has got cool, put in your eggs, with a spoonful of orange- flower water, and one of fine flom*. Set it over the fire, keep stirring it till it is thick, and then pour it into a dish. When it is cold, sift a quarter of a pound of fine sugar all over it, and hold a hot salamander over it till it is of a nice light brown colour.

Blanched Cream. T AKB a queurt of ve^y thick cream, and mix with it some fii% sugar and orange-flower water. Boil it, and beat up the ^tiites of twenty eggs, t<rith a little cold cream; stritin it> and wh^ the cream is Upon the boil, pour in the eggis, and keep stirring it till it comes to a thick curd. Then take it up, and strain it throtigh a nair sieve ; beat it wefl with a spoon till it is cold^ and then ipA it into a dish.

1^ aa£A9i3>

Cream a-2a Fravfchipfine, Put two spoonsful of flour iuto ^ stew-^pan, with some grated lemou-peel| some dried omnge-flowen shred fine, and a little salt; beat up the yoSkB and whites of six eggs, with a pint of milk,, anid a bit of sugar; make it boil, and stir it over the fine half an ^ hour : when cold, use it to make a franchipane pie or tartlets, for which nothing more is necessary than to put it upon a puff-paste, and when it is cold glaze it with sugar. You may put in a few ratifia biscuits to give it a flavour.

Whipt Cream. Ta^e the whites of eight eggs, a quart of thick cream, and half a pint of sack. Mix them together, and sweeten it to your taste with double-refined sugar* " You may perfume it, if you please, with a little musk or ambergris tied in a rag, and steeped a little in the ^ cream. Whip it up with a whisk, and some lemon-peel tied in the middle of the whisk. Take thie firoth with a spoon, and lay it in your glasses or basins. This put over fine tarts has a pretty appearance.

Spanish Cream.

Take thre6 spoonsful of flour of rice sifted very fine, the yolks of three eggs, three spoonsful of water, and two of orange-flower water. Then put to them one pint of cream, and set it upon a good fire ; keep stirring it till it is of a proper thickness, and then pour it into cops.

Steeple Cream.

Take five ounces of hartshorn and two ounces of isinglass, and put them into a stone bottle; fiU it up with fair water to the neck ; put in a $mall quantity of gum-arabic and gum-dragon ; then tie up tl^ bottle r very close, and set it into a pot of water, with hay at the bottom. When it has stood six hours, take it out, and let it stand an hour before you open it ;. tbi^n strain it, and it will be a strong jfslly. Take a pound of blanched almonds, beat them very fine, mix it with a : pint of thick cream, and let it staled a little ; then rtmiA :

il ttirt, artd mi3£ it With h poriha of jelly ; «et it over the fifl^ tiH ft fe iSCiB^lding hot, and sweeten, it to your taste with double-refined sugar. Then take it off, put in a Iktle Amber, and pour it into small high gallipots. When it is cold, turn them, and lay bold cream about them in heaps. Be careful it does not boil when you pat in the cream.

Barley Cream. Take a small quantity of pearl barley, boil it in milk and water till it is tender, and then strain <^ the liquor. Put your barley into a quart of cream, and let it boil a little. Take the whites of fiv^ e^» and the yolk of one, and beat them up with a spomiful of fine flour, and two spoonsful of orange-flower water. Then take the cream off the fire, mix in the eggs by degrees, and set it oyer the fire again to thicken. Sweeten it to your taste, and pour it into basins for use.

Pistachio Cream. Take out the kernels of half a pound of pistachio nuts, and beat them in a mortar with a spoonful of brandy. Put them into a pan with a pint of good cream, and* the yolks of two eggs beat une. Stir it gently over the fire till it grows thicks and then put it into a china soup-plate. When it is cold, stick it over with small pieces of the nuts, and send it to table.

Tea Cream. Boil a quarter of an ounce of fine hyson tea with half a pint of milk ; then strain it, and put in half a pint of cream, and two spoonsful of rennet. Set it over some hot embers in the dish you intend to send to table, and cover it with a tin plate. When it is thick it will be done, tod fi[t to serve up.

Coffee Cream.

Boil itaree ounces 6f coffee with a pint and a half

of water, imd wh^ it has boiled up four or five times,

let it mttle^ diid pour it off clear. Put it into a steW*

pan, wiAl a pint of niilk sweetened to yortr taste, and

940 cAfiAais.

let it boil till there rqusmis no more than sufficient for the size • of your dish : beat up the yolks of six eggs with a little flour, and then add some cream; strain it through a sieve into your stew-pan, and thicken it over the fire. Serve it up, afler passing a hot salamander, not too hot, over it.

Chocolate Cream.

Take a quarter of a pound of the best chocolate, and haying scraped it fine, put to it as much water as will dissolve it. Then beat it half an hour in a mor- tar, and put in as much fine^ugar as will sweeten it, and a pint and a half of cream. Mill it, and as the fi-oth rises, lay it on a sieve. Put the remainder of your cream in posset-gls^ses, and lay the fi-othed cream upon them.

Chocolate Cream another Way.

Scrape two squares of chocolate, and put them into a stew-pan, with four ounces of sugar, a pint of milk, and half a pint of cream ; let it boil till a third is consumed, and when nearly cold, beat up the yolks of seven eggs with it, and strain the whole through aj sieve. Set your cream over the fire to thicken, but it must not boil.

Pompadour Cream. r

Beat the whites of five eggs to a strong fi-oth, then put them into a pan, with two spoonsful of orange- flower water, and two ounces of sugar. Stir it gently for three or four minutes, then put it into your dish, .and pour melted butter .over it. This must be served up hot, and makes a pretty comer dish for a second course at dinner.

Ratijia Cream.

Take six large laurel leaves, and boil them in a,, quart of thick milk with a little ratifia, and when it haa^ boiled throw aWay the leaves. Beat the yolks of foor eggs with a little cold cream, and sweeten it with sugar tp your taste. Then thicken the cream with yonr eggs, and set it over the fire again, but do not let it boil. Keep stirring it all the time one way, and then povir h - into china dMies^ This must be served up odd.

CRBAMft, 4*^. 241

Basfberry Cream.

RtJB a qnaort of raspberries, or raspberry-jam, through a hah* sieve, to take out the seeds, and then mix it well with cream. Sweeten it with -sugar to your taste ; then put it into a stone jug, and raise a froth with a chocolate mill. As your froth rises, take itvoff with a spoon, and lay it upon a hair sieve. When you have got as much froth as you want, put what cream remains into a deep china dish, or punch-bowl, pour your frothed cream upon it as high as it will lie on.

Ice Cream.

To a pound of preserved fruit, which may be of what kind you choose, add a quart of good cream, the juice of two lemons squeezed into it, and some" sugar to your palate. Let the whole be rubbed through a fine hair sieve, and if raspberry, strawbeflry, or any red fruit, you must add a little cochineal to heighten the colour: have your freezing pot nice and clean, and put your cream into it, cover it, and put it into your tub with ice beat smsdl, and some salt; tmm the freez- ing pot quick, and as the cream sticks to the sides scrape it down with ybur ice spoon, and so on till it is froze. The more the cream is worked with the spoon the smoother and better flavoured it will be. After it is well froze, take it out, and put it into ice shapes with fresh salt and ice; when you serve it, carefiilly wash the shapes, for fear any salt should adhere to theny^; dip them in water luke-warm, and send them up to table.

Fruit Ices may be made either with water or cveam. If water, two pounds of fruit, a pint of spring water, a pint of clarified sugar, and the juice qf two lemons.

Chocolate^ coffee^ gingery vanillay biscuit, and noyeaUf are all custard ices, and must be set over the fii^e like seft creams, and froze like the others 'when the custard is cold. Observe, no flour must be used in set creams for ices, ,

No. 11. 2 H '

Let jQm r^berries be tborongUy rip^ fl^qtdte djpy. Mash them fine, and strew them in, their own weight of loaf-sugar, and half their weight of the juice ' of white currants/ Boil them half an boior over a clear • slow fire, skim them well, and put thena intp^ pots, or glasses. Tie them dqwn with brandy pap^r^„ aji^d keep ftiem dry. Strew on the sugar as ^oon an you cap after the hemes sgre gathered, and in order to jares^ve their fine flavom^, do not let them stand longb^il^^yoi?: beil them.

Stvawh^ry Jam,

Rr u I Sii very fine somf swrlet stwwb^rw* gather- ed wh^eu (jnUe ripe,, and put tothew % little jpiice erf* . red currs^nts. Beat and siil theii? weig^i^ iq. s(lgAr> strew it over them^ and put tb^ni into ak pe«^r^ii>g- pan. Set them, over a clear slow fire, ^v^ th^m, boil them twenty minutes, and then put th^^i) y^io glasses.

Jipricot Jam^ Ge t sofifie of the ripest apricots you ean« Pare and cut them thin, and tb&n infuse them in an efO'then pan till tender and dry. To every pound «&A a hajf of apricots, put a pound of double-refined isngar, and three spoonsful of water. • Boil your sugar to a candy keight, and tk&^ put it <ipon your apricots, ^ir them over a dow fire tijl they look clear ^bA thick, but be careful they do not boil? then pour them into your glasses.

. Gooseberry Jam.

Cut and pick out the seeds of fine large gceen gooseberries, gathered when, they are full \grown but not ripe. Put them into a pan of water, green them, aad |mt them into a sieve to drain. Then beat them in a marble mortar, with their wei^t in si^igw. Take ^a (Juarit of gooseberries, boil them to a mash in a quart of water, squeezse them, and to every pint of liqu(»r put a pound of fine loaf-sugar.. Ti^ bcal and 9kw^ it,» put in your green gooseberries, and having I^^l#4

t)i«lii till ^r ve very tfai<^ cle^r* aad ^ a pretty greei^ p]4 t|iem into giassea

Black Currant Jam. Gather your currants when ttiey are thoroughly ripe and dry, and pick them clean from the stalks. Tiien bruise them well in a bowl, and to every two pounds of currants, put a pound and a half of loaf-*sugar finely beaten. Pat them into a preserving-pan* hoU them half an hour^ skim and stir them aU th^e t^ae, and then put them into pots.

Icings for Cakes, or various Jirticles in Confec- tiotfxmf.

Take a pound of double-rrefined sugar pounded and sifted fine, and mix it with the whites of twenty-four eg^ in ka earthen pan. Whisk them well for two or three hours till it looks white and thick, and then> with a broad thin board, or bunch of feathers, spread it all over the tops and sides of the cake. Set it at a proper distance before a clear fire, and keep turning it con- tinually, that it may not lose its colour ; but a cool oven is best, where an hour will harden it.

Or you may make it thus : Beat the whites of three eggs to a strong fi-oth : bruise a pound of Jordan almonds very fine with rose- Water, and mix your aJmonds with the eggs lightly to- gether. Then beat a pound of loaf-sugar very fine, and put it in by degree^. When yqur cake (or what- ever article it may be) is enough, lay on your icing.*

SECT. m. JELLIES, SYLLA3UBS, &c.

Calfs Feet Jelly.

B^lh tWQ Calf's feet well deaned in a gallon of W9^ tiH it isr^q^d t^ai quai^ and thw pnw it into a pan. When it is cold, skim off all the fat» and take 21

244 . . jiLLtcs.

the jelly up clean. Leave what settling may remam at the bottom, and pnt the jelly into a saucepan, with a pint of mountain wine, half a pound of loaf-sugar^ and the juice of four lemons. Add to these the whites of six or eight eggs well beat up ; stir all weU together, put it on the fire, and let it boil a few minutes. Pour it into a large flannel bag, and repeat it till it runs clear ; then have ready a large china basin, and put into it some lemon-peel cut as thin as possible. Let the jelly run into the basin, and the lemon-peel will not only give it a pleasing colour, but a grateful flavouJr. Fill your glasses, and it will be fit for use.

Hartshorn Jelly,

Boil half a pound of hartshorn in three quarts of water over a gentle fire, till it becomes a jelly. If you take out a little to cool, and it hangs on a spoon, it is enough. Strain it while it is hot, put it into a well-tin- ned saucepan, and add to it a pint of Rhenish wine, and a quarter of a pound of loaf-sugar. Beat the whites of four eggs or more to a froth, stir it altogether that the whites may mix well with the jelly, and pour it in as if you were cooling it. Let it boil two or three minutes, then pqt in the jiiice of three or four lemons, and let it boil a minute or two longer, Wl^en it is finely curdled, and of a pure white colour,, have ready a swan-skin jelly-bag over a china basin, pour in your jelly, and pour it back again tiU it is as clear as rock- water ; then set a very clean china basin qnder, hav^ y«ur glasses as clean as possible*, and wit^i a clean spoon fill them . Have ready some thin rind of lemons, and when you have filled half your glasses, throw your peel into the basin. When the jelly is all run out of the bag, with a clean spoon fill the rest of the glasses, and they will look of a fine, amber colour. Put in le- mon and sugar to your palate, but remember to make it pretty sweet, otherwise it will not be palatable. No fixed rule can be p?en for putting in the ingredients, (Which can 4tfily be i^dgolated acconding to taste and &ncy. » : . . i

jiLLtn. 345

Orcmge JeUy.

Take three ounces of isinglass, and aqnart of water, let it boil till theT'isinglass is all dissolved, then put in three quarters of a pound of fine sugar, the juic§ of four lemons, and twelve oranges if small, if large eight; let the rinds of six of the oranges be rubbed on some sugar, and scraped into your isinglass while boiling; when done, strain it through a fine lawn sieve; if you have any dried crocus flowers to boil in your jelly it will give it a fine yellow tinge, and leave no taste.

Fruit in Jelly.

Put into a basin half a pint of clear calf 's feet jelly, and when it is«et and stiff, lay in three fine peaches, and a bunch of grapes with the stalk upwards. Put over them a few vine leaves, and then fill up your bowl with jelly. Let it stand till the next day, and then set your basin to the brim in hot water. When you perceive it gives way from the basin, lay your dish over it, turn your jelly carefully out, and serve it to table.

Btanc Mange.

There are various methods of making this jelly, but the best, and those most usually practised are three ; the first of which is termed green, and is prepared fi-om isinglass in the following manner :

Having dissolved your isinglass, put to it two ounces of sweet, and the same quantity of bitter almonds, with some of the juice of spinach to make it green, and a spoonfiil of French brandy. Set it over a stove fire tn a saucepan, and let it remain till it is almost ready to boil ; then strain it through a gauze sieve, and when it' grows thick, put it into a melon mould, let lie till the next day, and then turn it out. You may garnish it with red and white flowers.

The second method of preparing this jelly is also fix^m isinglass, and must be done thus : put into a quart of water an ounce of isinglass, and let it boil till it is re- duced to a pint; then put in the whites of four eggs, with two spoonsfiil of rice water, and sweeten it to

your taste. Rtui iti&rMgh a j^y-bag, and then pnt to it two ounces of sweet and one onnca'of bitter al- monds, divb them a scald in your jelly, and then niB them tlirongh a hair sieve* Then pnt it into a china bowl, and the next day turn it out. Garnish with "flowers or green leayes, and stick all over the top blanched almonds cut lengthways.

The tliird sort of blanc mange is called clear ^ and is prepared thus : skim off the fat, and strain a quart of strong calf's feet jelly. Then beat th6 whites of four eggs, and put them to your jelly. Set it over the fire, and keep stirring it till it bolls. Then pour it into a jelly*bag, and run it through several times till it is clear. Beat an ounce of sweet and the same quantity of bit* ter almonds to a paste, with a spoonful of rose-water squeezed through a ckrth. Then mix it With the jelly* and^dd to it three spoonsful of very good cream. Set it again over the fire, and keep stimng it till it almost boils. Pour it into a bowl, stir it very often till it is almost oold, then wet your moulds, and fill them.

Jaunmang^.

TAKfe three quarters of an ounce of isinglass And half a pint of water bailed together till the isingla^ is' just dissolved, then put in the rind and jnice of a kmon, half a pint of mountain wine, and sugar to your palate ; after it is all boiled tc^ther, let it stand tfll almost e^dr then add four yolks of eggs. Put it again on the fire, till it almost boils, then strain it through a fine lawn sieve, and keep storing it till edki.

Black Currant Jelly.

Let your currants be thoroughly ripe, ahd quite dry; strip them clear fix>m the stalks, sLnd put them into a large stew-pot. To every ten quarts of eurrimts put one quart of water. Tie papet close over them, and set them for two hours in a cool oVen. Then squeease therai through a very fine cloth, and to every quart oi juiee add a pound and a half of loaf-(kugaf tooben ioio small pieees. g^tir it gdMly tiil the sugar

JRIrWjBB. 247

is melted, and whim, jit boU% ti^ off the scorn quite clesiu, , Let it. boil pretty quick over, a clear fire, till it jellies,, which is known by dipping the sidmmer into your jelly and holding it in the air; when it hangs to the spoon in a drop, it is done. You may also put spme, into a plate to try, and if there comes a thick skin, it is done. If the jelly is boiled too long it will lose its flavour, and shrink very much. Pour it into pots, cover them with brandy papers, and keep them in a dry place. Red and white jelly is made in the saj»^ manper«

Riband Jelly.

Takb out the great bones of four calf's feet, and put the meat into a pot with ten quarts of water, tliree gm^c^, of hartshorn, the same quantity of isinglass, a nutm^ quart^ei^, and four blades of mace. Boil it till it comes to two quarts, then strain it through a flan- nel b9g> smd let it stand twenty^four hours. Then scrape off aU. the fat firom the top very clean, slice the jelly, and put to it the whites of six eggs beaten to a froth. Boil it a little, and strain it through a^flannel bag. Then run the jelly into little hjigh glasses, and run every colour as thick as your finger ; but observe, that one colour must be thoroughly cold before you put qn Another ; and that which you put on must be blood- warm, otherwise they will mix together. You must colour red with cochineal, green with spinach, yellow with saffix>n, blue with ^yrup of violets, and white with thiiek crieam.

Savoury Jelly.

Take some thin slices of lean veal and ham, and put them into a stew-pan, withi a carrot or turnip, and two or three onions. - Cover it, and let it sweat on a slow fire till it is of a deep brown cok)ur. Then put to it a quart of very clear broth, some whole pepper, mace, a little isin^beiss, and salt to your palate. Boil . it ten minutes, then strain it, skim off all the fat, and. put to it the whites of three e^. Then run it seve- . ral times through ^a jelly-bag till it is perfectly dear, and pour it into ymw glasses. ^ ,

Common S^h^tigi ^

p0T a pint of cider aftd a bottle of strolig befef Ifa- to a large bowl, girate in a dmall tiutmeg, sttid s^f^eten it to your taste. Then milk irom the d^Was mttk milk as wiU make a strong froth. Let ft ^tand ^ hotnrv and then strew over it a few currants well Washed, picked, and plumed before die fire; and it wiD be ^t for use.

WMpt SyUabub.

Rub a lump of loaf sugar on theontstdeoi i^IeMM,* and put it into a pint of thick cfeam, and sweeten it to yorir ta^te. Then squeeze in the juice of * lenion, and add a glass of Madeira wine, 6r i^rench brandy^ Mill it to a froth with a chocolate-miH, tike dS ISxfe froth as it rises, and lay It in a hair sieve. Tb^ ffi one half of your glasses a little more thaii half ftiH %*^ith' white wine, and the other half of yoiir glasses Hi litCle more than half full witti red wine. Tneh 1^ y6^ froth as high as you can, but take care that Hi* weH drained on your sieve, otherwise it will mis with ^ke wine, and your syllabub be spoiled.

Solid 8yU€LbvJ).

To a quart of rich cream put a pint of white Win^, the juice of two lemons, with the rmd of one gmt^d^ and sweeten it to your taste. Whip it np v^Sl^ and take off the froth as ft rises. Put it* upon a haSar 6lwe> and let it stand in a cool jjace till the next dtti^. Tb^ half fill your glasses wim ih^b skhn, and heap up the froth as high as yon can. The bbttom ^^ toc^^^ear, and it will keep sevetal days.

Xiemen Sifllabubs^

TABit ft qtmrt«« 6f 4 ^f&wA of toaf sti^to* and rub. upon the tmUx til^s of ''two temens^ tiil you have got- aU the essi^noe out of tl^nl. Then put the ^sogfs into a pint of fireain, and Ifee same quantity of white wine^, Sqtteetzse hi tiki^jB^ o^ bdt^ lemons, and let it standi iortwohotirs. TfaeHmillitWilhadiorolate-n!iilltora$99;

Che l^th, and take it i)tf vdth a spoon as it rise^, or it will make it heavy. Lay It npon a halt sieve to drain, theB fiU yonr glaives with the remainder, and lay on the froth as high as yon Can. Let them stand all night, and they will be fit for n^,

TAitE half a pint of Rhenish wine, half a p\ki of sack, with the joice of two large SeviHe oranges, and put them into two pints dhM st half of thick cream. Grate in jost tiw yeQow rimi ^ three iemons, caui put hi a pMnd of donUe-refiaed sugar wdl bealten ^mA i si&ed. Mix all ti^ether with a vpoonfiil of orange- Aavfer water, and with a whisk beat it well together fi»r half Mi hour. TfaieBv With a spoon, take oS tkm fioth, lay it on a sieve to dtm^y and ill yonr glacises. These wBlkeep better tfaaA a wedi^ and.^aidd always be made a day before they are Wanted. Th^ best way to vfittf a syMabab is this : haw a fia^ lairge chooolate-^mill, wh^ yon mmt fceep en pm pose, and a large deep bowl te mill tiiem in, as this way Jduey will be ^\ve quicker, and the froth be the stronger . For the thili that is left at the bottom^ have ready some ^calf 's feet jelly boiled and darified, m whidi must be imithkig but the calf's feet boiled to a hand jeBy. When it is cold, take eS the fat, olear it with th6 whites of eggs, ran it (iiTOugh aflannet bag, and mix it wiUi the eiear left of thetr^iabub. Sweeten ittayour psdate, gl^^ltabofl, and then pour it into basins, or isudi oth^ ^P&m^ ^ you may think proper. When oold> turn it out, and it will be exceedu4^&Me.

Take two pounds of blanched almonds, and beat them well in a mortar^ with a little canary and orange-, flower water to keep them fironi oiling. Work them into a stiff paste, Mid then beat in the yolks of twelve, and the whiles of seven egg*, Pat to it a pint of cream, sweeten it to your taste, and set it on a clear fire. Keep it constantly stirring till it is tb*ck enough to

No. 11- 21

make into tbe fonn of an hed^^hog. Thfn ^ok it iuQ of blanched almonds, slit and stuck np like the bristles df a hedgehog, and then put it into a dish. Take a pint of creJGun, and the yolks of four eggs beat up, and gweeten it to your palate. Stir the whole together over a dlow fire till it is quite hot, and then pour it in-' to the disdi round the hedgehog, and let it stand till it is cold^ when its form will have a pleasing effect

Flummery.

Takk an oimee of Jntter and the sane quantity of sweet almonds, pot them in a basin, and pour over them some boihi^ water to make the skins come cC Then strip off the skins, and throw the kernels into cold water ; take them oat, and beat them in a marUe mortar, witb^ Mttle rose-water to keep them firmn oiling; and when they are beat, pot them int^ a pint of cadf 's feet stock; set it. over tiie fire, and sweeten^ it to your taste with loaf migar. As soon as it boils, strain it through a piece^of mnsliR or ganze ; and when it is a little cold, put it into a pint c^ cream, and keep stirring it .often till it grows thick and cold. Wet your moulds in cold water, and pour in the flnmmery. Let them stand about six hours before you turn them out ; and if you make your ftinunery stiff, and wet your mou^, it will turn out withoilt potting them in- to warm water, which will be a greatadvaoAage to the look of the Ogives, as warm water gi¥es a di^ess to the flmnmery.

French Flummenf.

Put an ounce of isinglass beat very fine into a quart of cream, and mix them well together. Let it boil gently over a slow fire for a quarter of an hour, and keep it stirring all the time. Theij take it off/ sweeten it to your taste, and put in a spoonful of rose- water, and another of orange-flower water. Strain it, and pour it into a glass or basin, and when it is- cold turn it out.

TAUk & little stiff flummery, and put iato it some bitter alrtibnds, with as mucii juice of spinach as wiU tiiake it of a fine pale green. When it becomes as thick as go(^d cream, wet your mdon-naould, and put it in. Then put a pint of clear calf s feet jeUy into a large basin, and let them stand all night. The next day turn otit your melon, and lay it in the middle of your basin and jelly. Then fill up your basin with jelly that is beginning to set, and let it stand ail night. The iieitt mortitng turn it 6ut in the same manner as directefd for die Fruit in Jelly. See p. 245. For ernament, put on the top a garland of flowers.

Solomon^s Temjple m Flummery.

Tasb a quart of stiff flumttiery, and divide it into three parts. Make one part a ptetty thick oobur with a little oMhiiiea] bra«led fine, and steeped m French brandy. Scrape an ounce of chocolate very fine, dis- solve it in a little stroi^ eofl^ imd mix it with another ^ jMirt of your flummery, to make it a light stone calmir- The last part must be white. Then wet your temple- mould, and fit it in a pot to ststnd evea. Fill th^,top ef the temple with red flumnaery for the steps, a«d the fom* points with white. Then fill iit up with dbocolate flummery, and let it stand till the next day. Then loosen it roiind with a pin, and shake it loose very gently; but do not dip your naoul<l in warm water, as that will take off th^ gloss, aiid spoH the colour . When you turn it otrt, stick a small spr^ of flowers down from the top of every point, which wifl not only strengthen it, btit give it a pretty a^^p^eau^ Loff mtmd it rock candy sweetnieats.

SECT. IV.

PRESERVING FRUIT, &c,

Soiiife geheral rulel aie necessary to be observed Im

2fi^ . FRM&II<?19Q

this part of the Art of Confectionary, and which t^ shall previously notice as well for the instmetion as reputation of those whose province it may he occasioo^- ally to use such articles. In the first place remember^ ' that in making your syrqps, the sugar is well poundei^ and dissolved before you set it on the fire, wMch wi**. not only make the scum rise well, but cause the syrup t6 have its proper colour* When you preserve cherriesv damsons, or any other kind of stcme fi^it, cover them with mutton-suet rendered, in order to keep oat the air, which, if it penetrate^ will totally destroy them. All wet sweetmeats must be kept in a dry and cool place, as they will be subject to grow mouldy and damp, and too much heat will destroy their virtue. Dip writing paper into brandy, lay it close to the sweetmeats,, cover them quite tight with paper^ and they will keep for any length of time without reoeivia^ the least injury. Without these > precautions^ all ar% and endeavours will prove ineffectual. ,

ApHcof^. ^

Gather your apricots before your stones become* hard, put them into a pan of cold spring water wUh^ plenty of vine leaves; set them over a silow fire till, they are quite yellow, then take them out, £(nd rub . them with a flannel anjJ salt to take ofi* the linL Pijt them into the pan to 1;he same water and leaves, go-, ver them close, set them at a good distance from, the, fire till they are a fine light green, then take them carefully up, and pick out all the bad-coloured apd broken ones. BoU the best gently ^ two or three timp^t in a thin syfup, and let them be quite cold each tim^ i before you boil them. When they look plump and j clear, make a syrup of double-refined sugar, but not too thick ; give your apricots a gentle boil in it, and then put them into your pots or glasses. Dip paper in brandy, lay it over them, tie it close, and keep them in a dry place for use.

Peaches.

Get the largest peaches you caja» but do not lei

• ' rtiuiT*. 253

4lieiti be tdo lipe. ^ Rub off (iie l&it with a cIoth» and 4hcii ran them down the seam with a pin skin deep, •and cover them with French brandy. Tie a bladder over them, and let them stand a week. Then take them oQt, and make a strong syrup for them. Boil .and. skim it well, then put in your peaches, anid boil them till they look clear; then take them out, and ^nt them, into pbts or glasses. Mix the syrup with the brandy, and when it is cold, pour it on your peaches. Tie them so close down with a bladder, that no air can oome to them, otherwise they will turn black, and be totally spoiled.

Quinces.

These may be preserved either whole or in quar- tans, and must be done thus : pare them very thin and roand, put them into a saucepan, fill it with hard wa* tor, and lay the parings over the quinces to keep them down. Cover your saucepan close, that none of the steam may get out, set them over a slow fire till they are soft, and of a fine pink colour, and then let them stand 4;ill they are cold. Make a good syrup of dou- ble refined sugar, and boil, and skim it well; then put in your quinces, let them boil ten minutes, take them off, and let them stand two or three hours. Then boil them till the syrup looks thick, and the qninces clear. Put them into deep jars, with the syrup, and cover them close with brandy-paper and. leather.

Barberries.

To preserve barberries for tarts, you must proceed . thus : pick the female branches clean from the stalk; , take their weight of loaf sugar, and put them into a jar. Set them in a kettle of boiling water till the sngar is melted, and the barberries quite soft, and then let them stand 411 night. The next day put them into*] a preserving pan, and boil them fifteen minutes, thea!| piit them into jars, tie them close, and set them by for . use.

If you intend to preserve your barberries in bunches you must ptoceed as follows : having procured thp

254 pi^igmf^^liro

an4 tljim piQl^ libe^ rest fj^n th« «ti^Uf». Fv# Aem 'm a^ much \^^ter as tsriUio^ke a syiupff^' yewtaG^irfies. Boil th^ till tl)iey ^'6 f^ft lib^ smW Upturn Ikwogb a sieve^ and tp every PWt ^'f jpo^ put a pound aad a half of loaf 9l)gar. Bo0 and skiin it well, wd t$> every pint of syrup p«.t half a pound of bartif iw» in bumhes. Boil thew till tfiey look very fine and cfewr, <^ea put thiem carefully ii;ita pofe? or gl2|fi»e8, and tie Uiem ckwe down with, pajxer dipped in brandy.

Pine-Jlpphs.

These must be taken before they are rlpe^ and laid in strong salt and water fox five days. Then pi^^ into the bottom of alar^e saucepan a handful of vine-leave^ and put in your pine-apple9- FHl your pan with yiuie- leaves, and tHen poivr px the salt and wa^ they were laid in. Cover it up yery clos^^ set (hen)^ 9ver s^ slow ' fire, and let the^n stand till^hey are of £^ fine light gsfeti. Have ready a thifl syrup, made of a quart of wat^, and a pound Qf doi^bje-refiped sug^r. Wheipif i|t jii al- most cold, put it into a de^p jar^ and put in thf^ pine- apples with t^ieir topjs on. Let ^eia stand ta week^ and take ca^e they arq.wel) covered with the sjnn^. When they have stood a. week, boil; you?' f yniip agam, and pour it cjirefijly ii^ your jar, le^t you l^ei^ tfee tops of ypur pine-apples. . Let it stand ej^t c^r teo weeks, ana during that time give the syrup two or three boilings to keep it fxou\ moulding. Let your syrup stand till it is n^ cdd b^cff^ yoi« put. it on; and when your pifie-apples Ipo^ quite full and gi:em» take them out of the syrup, and make a thick sfyrup of three pounds of dQuble^refined sugar, with as mu^fet water as will dissolve it. Boil and skim it w^» pot a few slices of white ginger into it, and wheft it is nearly cold, pour it upoii your pineapples. Tie tb§m-, dpwn close, with u bladder, azvl they will i:.eep many years without shrinking.

T^^^^ ^W^ cto^ t^nnqhlb?^ (vrl^ther white iw red is -

(^.them a qaMter af a pMiid of mgai-tkTtSi, aild fill tl^ jajr witti commcm brandy. 'I'id them up tlds^ with It bladder, a]3il4NA them in a dry place.

Morello Cherries. Gather your cherries when they are full rj^ ta&e 6J6f the stalks, and prick them :(vith a pin. '[J^o eiF^ry

g' ^und of cherries pat a pound and a half of loaif-sagar. eat part of your sugar, strew it over them* «id let them stand all night. Dissolve the rest of your sugar in half a pint of the juice of curralits, set it over a slow fire, ahd pui in (Jle cherries with the sugar, and give theifa a gentle iscald. Then take them carefully out, boil ycfwt syra^ till it i$ thick, poui^ it Upon the cherries, and tie tiheBJ doWn ile/se.

i^een Godwins, or other Fme Siiuce Jpples. CrATHEK them when they ate about th^ size of a large walnut with the stalks and a leaf or two on them. Put a handful of vine leaves into a pati of spring wa- ter ; then put a layef of oodlins, then one of vine leaves, and so on till the pan i» full. Cover it closb t6 pre- vent the steam getting out, and set it on a slow fifre. When yoi^ find th^m soft, tilkte off the skins with a penkinfe, and then pot tiiera in the same water with ' the vine leaves, wltt^* mc»t:b& quite ccftd, 6<h<»:\vise they will be apt tOrcraokl Put in a Mttle roe^h'alttnf, and set them ovea? a Very Ajw fiw tSH i^y: at^^r^en, which will be in three or four lioum; ^FMii take thettl' out, and lay them on a sieve to drain. Make a good i^up, and give them a gentle lioil once a day for t^e day^. Therf pWt theift into/smalf.^'ars, coyer tl)«m,! clofl^ witfi iMraftdy-fiaper; ti6 them down tight, ands^t ' them in a dto^'place. Th'ey will keep all the yean :

Golden Pippinsi Boiif the* Hind 0f in oran^' vety- t^et, a^' l^^'ft ' lay in water two or th/ee days. Tak^ st qdsctV br^cj^

rtffoqg jpUy; and ran it through a j<i]fy*1^i llleB tk&V

^66 pit««£ATiira

twelve of the l^gf^t piftPWSf pftre^tlimn» md out the cores. Put a pint oi water, into a stew-^pan^ with two pounds of loaf ^gar. When it boils^ skkn it, and put in your pippins with the orange rind in t^a slices. Let them boil fast till the sugar is yery thick, and win almost candy. Then put a pint of the pip* pin-jelly, and boil tbem fast till the jelly is quite clear. Then squeesse in the juice of a lemon, ^ve it a boil, and with ttie orangfe-peel, put tiiem into pots or -glasses,; tnd oofrer them close.

Green Gage Plums. Get the finest plums you can, gathered just before they are ripe. Put a layer of vine-leaves at the bot- t3om of your pan, then a layer of plums, and then vihe- leaves and plums alternately, till the pan is nearly fill- ed. Then put in as much water as it will hold, set it over a aikrw fire, and when the plums are hot, and begin to or^ck, take them off, and pare off the skins very carefully, putting them into a sieve, as you do them* Then lay them in the same water, with a layer of leaves between as you did at first, and cover them so close that no steam can get out. Hang them at a great distance fi'om the fire till they are green, which will take at least five or six hours. Then take them carefully up, lay them on a hair sieve to drain, make a gopd syrup, and give them a gentle boil in it twice a day for two days. Then take them out, put them into a fine clear syrup, and cover them close down with brandy-paper.

Oranges. Take what number of Seville oranges you think proper, cut a hole at the stalk endi of each* about the size of a sixpence, and scoop out the pulp quite clean; tie them separately in pieces of muslin, and lay them in spring water fi)r two days. Change the water twice every day, and then boil them in the muslin on a slow fire till they are quite tender. As the water wastes, j^t miore h9t .water intq the pan<» and keep them co- Tered|>. Weigh the oranges before you scoop them, and

ttci^rn.^ SSI*

•to emery fN>iind put two pounds of ctoubfe-refined sugaH .and a pint of water. Boil the sugaf and water with the juice of the oranges to a syrnp, skim it well, let it «tand till it is cold, then tslke the oranges ont of the Mnslin, put thera into the pan, and let them boil half «u hour. If they are not quite cleai-, boil them once a day for two or three days. Then pare and core eome green pippins, and boil them till the water is ^rongjof the apple ; but do not stir them, and only put them. down with the back of a spoon. ^Strain the war ter through a jelly-bag till it is quite clear, and then to every pint of water put a pound of double-refined sugar, and the juice of a lemon strained fine. Boil it up to a strong jelly, drain the oranges out of the syrup, and put them into glass jars, or pots the size of an orange, with the holes, upwards. Pour the jelly over them, cpv^ them with papers dipped in brandy, and tie them close down with a bladder. You may preserve lemons in the same maimer.

RcLspbemes.

Gather your raspberries on a dry day, when they are just turning red, with the stalks on abot^t an inch lo^g. Lay them singly on a dish, then beat and sift their weight of douWe-refined sugar, and strew it over them. To evary quart of raspberries take a quart of red-currant juice, and put to it its weight of double- refined sugar. .Boil and dam it well, then put in your raspberries, and give them a scald. Take them off, and let them stand for two hours. Then set them on again, and make them a little hotter. Proceed in this manner two or three times till they look clear; but do not Jet them boil, as that will make the stalks come off. When they are tolerably cool, put them in jelly-glasses with the stalks downwards. White raspberries must be preserved in the same manner, only observing, that instead of sred you use white-currant juice. Strawberries.

Gather the finest scariet strawberries you can, with the stalks on, before they are too ripe^ Lay ^m sepatmteiy <m a dbina dish, then bea| and sift t^ce

. No. IL 2K

k «

iheiu. Twe a tew ripe f^^arlet itrn^bemes, crosb them^ Wd ppt them ^ato a jar» with their wdght of 4QuUe^Xpfiabct sxfg^x beat sipalL Cov^r them elo8e> pd let them &ia^d i» a kettle pf bqiliog water till they are sq(t^ ai]4 the ^yrup is extr^ted &osa ttiem. Then strain them thrpu^ a BiD^n rag iato a preserriii^ . paqi, boil apd skim i^ weU» at^d when it is eold» prtin your Vhale |^awbecri(^, aii4 aet thew over ^e lire till they ^e milk warm. Then tate them off, and let Ihem stand till they are quite pok}. Set them on again^ and make tbejp a ^U]^ hotter, and da so several tinHn till they kx^ clear; Imt do npt let them boi|^ as tiiat will bring off jb^efr st^^^i^ When the stra wbaprjes are cdd, pat them into jeUy-|(|a^^ie^ with the stalks down* wards, an4 fiU up your gifsses with the syrup. Put over th^m pap^^r^ 4i£P^4 ^ IffMdy:^ apd tie them dowa close.

Currants in BunchM^

Stone them^ and ti^ ^ <«(M¥en bunches together with a thread tp % pi^ 9f §^ d^ about Sokb inokes long. Put tbeift ipto th^ jyf pi^rifiig-pan with their weight of double-refined mjgi^ he»ten and finely sifted^ and let them staio^'a^ 9^lN^ Thm take some pif^ns^ pare, cwe^ ai]|d bpfl ^hfj^.ftqd fm»^ tjbem 4asvn wpth the baclf of 4 ^poQu, Ifp^ d^ 9p^ stii: thep. When thft water Is stroix^ of the SLfp]§^ ^4' tP it ^e joif^ of a te* mon, ^fid strain it tbfO]^ % j^*b^9 till U wns qufte clear, '^o ev^jjy pint t^jpw Bqnpr pot a pouml q£ doul^-refined sugar, ^ liifj^ it ^p to a streag jeDy. I^h^n ]^ it to your c^na^t^ ^Itd boil them tili tii«y« look desff . Cover thj^ in t\m pi^servingrpan with. pa|)^;c tiU tbey ar^ abuosi coU, and then pot the teiBdie» of curr^ts into your glasses^ and fill them up with jeily. When they are col4>. wet papers in brandy and lay over them ; then put over them another paper, and t^ them up close. This method must be pursued With either white (ht red eurrants.

To pireserve currants for larts» yon must proeeed'- thj^tajeverf poiandofa]rr^t9tak0apc^^ ^

P«t yomr sugar into a preserving-pan, wilfti as much jmce of currants as will dissolve it. When it bofls, skim it, pat in jonr'currants, and boii them till they are deitar. Put them into a jar, lay brandy-paper oyer tkem, and tie them down close.

Oooseketries*

ChET the largest green gooseberries you can, and {Hok off the black eye, but not Ute stalk. Set them over the fire in a pot of water tt> scald, but do not Jet them boil, as that wffl spoil ^eiii. When thtey are tender, take fliem up, and put them into cbid' Water'. Then takea pound and a half of doublte-refiiled sug^tr to a pound of gooseberrieil, and clarify tfie sugar with water, a pint to a pound of sugar. • When your syrup is cold, put the goosebe^es singly into your preserving- jfian, put the syrup to them, and set them- on a gentle fere. Let them boil^ but not So fast as to break them ; and when they have boiled, and you perceive the sugar has entered them, take them off, cover them with wiifte'-p^per, and set them by all night. The next day take them out of tiie syrup, and boil the syrup till it begins to be ropy. Skim it, and put it to them again, set them on a slow fire, and let them, simmer gently till you perceive the syrup will rope. Then take them off, set them by till they are cold, and co- ver them with brandy-paper. \

If you preserve red gooseberries, you must proceed ' thus : put a pound of loaf-sugar into a preserving-pan, with as much water as will dissolve it, and boil and skim a well. Then put in a quart of rough red goose- berries, and let them boil a little. Set them by till the next day, and then boil them till they look clear, and the syrup is, thick. Then put them into pots, ot glasses^ and cover them with brandy-paper.

Qooseberrica in imitatum of Hops. Take the largest green walnut gooseberries you can get, and cut them at the stalk ^nd ii^ four cmf^r^ ' tew. Leave them whofe at the biiqisom end, take out * 22» ^

HI fRMnmiiife

a.n^edli^fiti' of ^trorif thfmd; Wi^ a^^lmig^ikmyt^aittiei

ble hops^ put eold^i^g "W^iim into.yocir p9i^ tuitb a^ large hanmbl of vine leaves fit the bottom ; then three or K>ur layers cf goosehettb^, witk^plenty of vine leaves l^t^ef)« QTtwy li^ijfftysm^ cmw^^ ^p of jrowfiaii. ^09^ i^i^o t^^fio-ilf ^micw gqt o^t^ lotd MfetmsaiMn^ % slovff fM[«y T^IO^^^f^tlhoiF^as'i^^ as; tbejr are^toahiH ing 1^ an4< I^ th^m. i^li4; t4R they ari^cqid) Pnfc tli^ipgi ¥t^ta)Bkffi$ 1(«(^iOr atidiOfVike atbto s^smptUtis r toeirery f^% of wA^^|(lilHa:]}oundiof< qoBrmMl ]0a£ ipgar, aii4:^b^|if4«4s|^itMi«tt« M[he&it<is<^a^bdafc half qalfi^ pqt j^ ycmj^i g^o^eh^mies, let( them Btapd t^ the ixassit cl^y^ give^^jepfi ^iic^li^^ Then n»^k(^ a sjffip thj^^j; taefiecy piint;o€ wate|r pot: in a ppii3ft^,G4'6|i« eflig*-^ a dkdcrfgwigeiv laabaJfemoi^i peel <n}t feo^iiviiys vf ity fine« IINl aitd^sldttt ili wdi^^ give yo^r g^osefe?yriesr,a. boil uvit,! apd;^h<»the|p ai»i cold, put' theip. intP gla^^^Sioiv pots^ b^j brandyj-papcrf qver i|^ip» a^idftie ^e^l^lIp cloite. «.!

Put yam? ^aai|$pi3is iii^ 4 gdkiiu^tvov^r^tiie fl^, :nitb^ asmach watfr<af;i9r4U coir!?ri/th«m4 Whpn>theyiha»ei boiled, and the liquor is pr0jtt3r:^:oiife aiTaltti it oofe an*? sdd to^vprgr: p<^ttr^d.i^i4%«3Wn» wipejJiQkaa^ ».ppmi)d of singl/?rpefined sugjpj. Pot^qAe 4fatirdal^ yonwisngBufJ into the liquor, set itowjithie 6re>, a^wheaitniamittw put in t|\^ dsaiG^l^. I^f^t tlPienii hiii^e *one. g^^od) i boil;^ t^en tfik^ them <^, aflni+CW^f^ thefift up cdQlse fi»hatfc ai^hgfsxr:; TJ^ti i^^ them oft iS(gain» aRaidr;l^/tih€»ixBaniH. n^r.oif^ ti^.fi^ s#c»r t^iinivg' them. IH^itaifi^iti^fiib out, put tli^eip i^: athssta; i^Ofm aSrjtiie etngaj^jAii^ was left on them, and pour the hot liquor oyer them. Cover thetft up,' tet<ttieittisteiid (l»^^^^ and

sthon boil tb^m up again till they ar^ edough. .; Xlien tak^hena up^ and put them into pots ; boil the liquor > tiU If jK^i^ and. when it ks ahnost\Q9ld^ poms it. ecu

FftviTt. an

Mimi. *eoirar.tlmaftfiihpif«^tiethp^ ilmm in a dby place.

Thsab are Omee diSmmit vrafjH of pOMentvmg wal* init&H nuddjv white, black, and green;. To preaerve thcra white^ you must pare ikem ^ the wlMtoe- a(^eari^ aad nothiDg else. As )nDo xlo them, tiurow them into sak and wai6]%' an^l' kt them .lie tbwe tiib your sugar is ready. Take three pounds of good loaf sugar, put U into your preserving^^pao, sot it over a charcoal fire, and put as mtich watev to it as will jnd^ .wtxt; tha sugar. ' Jjet it boil^ and have Kady tqn or twelire ivhituftof eggs stimned, and beat up to. a fbotb. Cover. your sc^ar with the ie^tbiasit boils, and sksss it.. Then boU and skkn it till it isas^olear as arysital»and throw in yon walnuts^. Jast giv^ them a; boiL till they are tender^ theft take them out^ and lay them ia a dish to cool. When they are^^eldrpjeit them into your pre- s^rving^pot, and pew the i^gar as warm as milk over them. Wheft tiiey atre^^inite cold tie them up.

In preserving walnuts black,- ymi must proce0d thus : tdte those <^ the^ smaller, kihd^ put theiti mto salt and. water, and cha^e the 'water every day for nine days. Then put them iqto a sieve, and let th^n stand in the air tin they begin -to ttm bl^ek« Th^n put them into a jug, pour boiUng water <yvtsy« them, and liBt them stand till the next day. Put them inito a sieve to drain^ stick a ctove in* eaeb (ind of the walmiis, put ttem into a pim of boiliiig' water/ and* lattihem boil five^mitmteSf TJien tak^^hem^ttp, mabeaithioisyrupr and scaM iheta in it three or four timef a liay, till your waki^rtis are black and bri^tc ThBtt make a thin syrup with a fetvcloves> and a -little ginger eut iii«iaoei». SkiRh it wcflF, poar^ iifi^ your' wslntats^ bofl l^iem* five cnp^ 8K£toinfii^,a{kPthenp^tbe»intoja^^ Laybrandy** pk|ier'Over VketA, aiid'tie- tivennft <i^wii»clbs&'^ bladder. The longer they are 'ki^,:1iiei better tkey* will eat, as time takes off their bitterness.

Green walnuts must be prepared by the following mode : wipe them very dry, and lay them m salt and

•

'Sie PRfiSBBVIV0 tR0IT8.

water for tw^itj-fonr hows. Then take them out, aiid wipe them very clean. Have ready a skillet of boiling water, throw them in, let them boil a minute, and then take them out. Lay them on a coarse cloth, axid boil your sogar as directed fi)r the white walnuta. Then just give them a scald in the sugar, take them up» and lay them to cool. Put them into your preserving* pot, and proceed as directed for the presdervii^ of white walnuts. . - -^

Cucumbers.

* Take the greenest cucumbers, and the most free

from seeds you can get ; some small to preserve whole,

and others large to cut into pieces. Put them into

strong salt aad water in a straight nk)uthed jar, with

a cahbage-leaf to keep them down* Set theiid in a

warm place till they are yellow, then w^h them put,.

and set them ova* the fire in &€^ wa^, with a little!

salt, and a fresh cabbage-leaf over them. Cover the

pan very close, but take care they do not boil. If they .

are iK)t of a fine green, change yopr w^ter, and that

will help them. Then. cover them as before, and

make them hot. When they become of a good green

take them off the fire, and let Hieim sta^d till thoy are

cold. Then cut the large oness i^to quarteirs, take out

the seed and soft part, thea put them into cold water, ;

and let them stand two days; but change the water

twice every day to take out the salt. Take a pound

of single-refined sugar, and hitif a pint of waterj set it >

over Qie ifire, and, yvhm. you- hai^e skimmed it clean> ;

put in the rind of aJemcm, and an ouinceof ginger with )

the outside scraped off; When your syrup is pretty .

thick, take it off ; , and when cold wipe the cucumbemr

dry, a&d put tl^min. Boil the syrup once in twoj^r -

thjoee daysibr three wedcsb andjstrengtbeniiitif ixece»« *

saryw When you jwt the syrup to ycnir. cuapmhers^ >!

be sure that it »qmt^ cold. Cover them close, and < .

set them iiva db?y |4ftCe.

88CT. T.

PRYING and CANDYING.

BxFORE joxi ptodeed to dry arid (jandy any kind of firuit, let it be first preserved, and so dried in a stove or before the fire, that all ike syrap may be totally ex- tracted. When you have boiled your su^ar to the candy height, dip in the fruit, and lay them in dishes in your stove to dry; then put them into boxes, and keep them in a place where they cantjot receive in- jury either fie-om heat or damp.

Dried Apricots

Tare as many apricots as will amount to about a pound weight, pare and stone them, and then put them into a preserving-pan. Pound and sift half a pound of double-refined sugar, strew a little among them, and lay the rest over them. When they have been twenty- four hours in this state, turn them three or four times in the syrup, and then boil them pretty quick till they look cl^r. When they are cold^^ take thetti out, and kythem on glasses. Then put them into a stove, and turn them the first day every half hour, the second day every hour, and so on till they are perfectly dry. Pt(t them into boxes covered, and slet them by for use.

Dried Peofih^* Parb and i^toiofd some of the fioest peoahee y6«i can get; then put l^m into a saucepan of fcoffing water, let them boil till they are tender, and then lay them- on a siev6 to drain. Put tbeia again into the same s^tueepaht and covet tiM«a witii tbeiii own weS|ght in 9ii^r. Let them Uie two or tiu-ee hours, and thei^ boil thm till X^y are clee^, ao^l tii«r ^f^^ pretty thick. Co?er thetn etose, and let tbeok stand all iright; scald tba^i: Well, and then take them oft' to cool. When «hey are quite cold, set them on again till they are tho- roi^hly hot, wd contimsie this for three or four days. Thea lay ti%^ m piates, and torn t&em ^wsf Aasy tiU tb^y we qute dry-

984 OAiCDiriK6,,4^.

Candied Jingelica. Cut your angeliea in lengths when young, cover it close, and boil it till it is tender. Then peel it, put it in again, and let it simmer and boil tUl it is green. Then take it up, dry it with a cloth, and to every pound of stalks put a pouiKi of sugar. Put your stalks into an earthen pan, beat your sugar, strew it over them, and let them stand two days. Then boil it till it is clear and gre^i, and put in a cullaider to drain. Beat another pound of sugar to powder, and strew it over the angdica; then lay it on plates, and let it stand in a slack oven till it is thoroughly dry.

Qreen Gage Plums dried.

Make athinsyrupof half a pound of single-refined sugar, skim it well, slit a pound of plums down the seam, and put them into the syrup. Keep them scald- ing hot till they are tender, and take care they are well covered with syrup, or they will lose their colour. Let them stand all night, and then make a ridi syrup thus : to a pound of double-refined sugar put i;wo spoonsful of water, skim it well, and boil it almost to a candy. . When it is cold, drain your plums out of the first syrup, and put them into the thick syrup; but be careful to let the syrup cover them. Set them on ttie fire to scald till they look clear, and then put them into a china bowl. When they have stood a week, then take them out, and lay tibiem on china dii^es. . Then puf them into a stove, and torn themkonce a day till they are dry.

Dried Cherries.

Take what quantity of morello cherries you think proper, stone tl^em, and to every pound of carries put a pound and a quarter of &ie sugar ; beat and sift It over your cherries, and let them stand all night. Then take them out of their sugar, and to every pound of sugar put two spoonsful of water. Boil and skim it w^, and then put in your cherries. Let your sugar boil over them, tt^ n^st morninff stndn tbeiti, and to every pound of syrup put half a pound more sugar.

Boil it till it is a little thicker, then pnt in your cherries, and let them boil gently. The next day strain them, put them iqto a stove, and turn them eVery day till they are dry,

Dried Damsons. GATH£a your damsons whan they are foil ripe, spread theo^ on a coar^ ck>th> and set them in a very cool oven. Let them stand a day or two, and if they are not then properly dried, put them in for a day or twQ longer. Then take them out, lay them in a dry place, and they will eat Uke fresh plums, though even in the midst of winter.

Candied Cassia. Take as much of the powder of brown cassia as will lie upon a half-crown, with as much musk aiid amber- gris as you think proper. Pound them both well to- gether. Then take a quarter of a pound of sugar, boil it to a candy height,, put in your powder, and mix it well together. Pour it into saucers, which must be buttered very thin, and when cold, it will slip out.

Lpfnon and Orange Peels Candied.

Cut your lemons or oranges long- ways, take out all the pulp, and pat the rinds into a pretty strong salt and hard water for six days. Then boil them in a large quantity of spring water till they are tender. Take them out, and lay them on a hair sieve to drain. Then make a thin syrup of fine loaf sugar, a pound to a quart of water. Put in yoor peels, ahd boil them half an hour, or till they look clear, and have ready a thick syrup, made of &ie loaf sugar, with as much wa- ter as will dissolve it. Put in your peels, and boil them over a slow fire till you see the syrup candy about tha pan and peels. Then take them out, and grate fine sugar all over them. Lay them on a hair sieve to drain, and set them in a stovfe, or before the fire to dry.

Candied Qinger.

Take an iranoe of race giii^er griited fitae, a pound* of loaf siigar beat fine, and put them into a preserving-' Jfo. 12. 2 L _

296 OAITDTllfG, 4*^.

pas, Wi^ « mneh water as wiH d^si^v^e the s^t^ar. Stir them well i^ogether over a vt»f ^]oW fir^ till the sugar b^as to boil. Then stir ki aiaother p^und of sugar beat fine, and keep stirring it till it grows thick. Then take it off tiie me, and drop it in cakes upon earthen dishea. Set them in a warm- (dace tb dry, and they will be hard and brittle, and look wMte.

Candied Harehound^

Lei* your horehound be boiled in water till the juice is quite extracted. Take your sugar, ^ud boil it up to a feather, then add your juice to the swgar, and let it boil till it is again the same height. Stir it with a spoon against the sides of your sugar-pan, till it begins to grow thick, then pour it out into a pap^r caa^ that is dusted with fine sugar, and cut it into aoyus^es. Ypa may dry the horehound, and put it into thewgar finely powdered and sifted.

Candied Almond Cake, or Oatean M)ga.

Take some fine powder sugar, put it into your stew-pan, afld stir it over the fere till the ^agar is near- ly^ dissdlved ; have ready half aponnd of almond^^iced and pwohed. Put them into the sugar you have otner the fire, and keep stirring them vr«]l abont tMl yonr almonds are a nice brown ; take a jelly-mould or stew- pan, oil it well> andput yocor ahnondsinto it; keep them well np to the sides, amA wiien cold, you may turn it out to coveria burnt cream or boiled custard; or it may be served up just as it is. Sbmetinafes- tJiey are ornamented Uke Savoy cak^ and look very handsome.

Candied Rhubarb Cakes.

Take an ounce of rhubarb' itl po wider, un outioe of fine powder-g^prv ei^^i,een onncea of si^aor^ tiirc^ drops of oil of peppenMnt; hbH ymxi st^ar np to a feather, then mix all the ingredients, stirring them Wi it begins to grain. JUaf^ r^kdy a square paper case, 9pg2u:ed vvithfmep^Mvder'8ii§^^ izvh9en;ooldl, cutth^m ii\ s^uar^ piec^ ;

CcT the xxpper part of wl sw^lforaiiges in such a manner w to pnt them together as if they were whole. Piarce the pulps ia several places with a little knife, and pat in some fine powder sti^; then replace the pieces yon hare cut off, and serre them up in your desert.^

Compote of Apples,

Take, a dozen of g^Men pippins, pare them nicely, and take the core out with a small penknife; put them into some water, and let them he well scalded; then take a little of the water with some sugar, and a few apples which may be sliced into it, apdjet the whole' boil till it comes to a syrup :' then pour it over your pippins, and garnish them with dried cherries and le- mon-peel cut fine. You must take care that your pip- pms are not isplit.

Compote of Pears.

I^E^ whait cpiantity of pears you wish to be nicely scalded till soil, then take them out, pare them, and tljirow them into.oold wat^ to harden; take some su- ^ar, ciuna^pn, red .wine^x^id cloves, »nd put your pears into it ; let them gently boil till a i^yrap : yon may add some cochineal to giv^ theo^ a fine ccdonr. .

Compote of Ctuinces.

' These may be cut in quarters and done in the same way as the apples, taking care that the quinces are done quite tender before you put them into the sugar. Let the syrup of all your compotes be thick before you dish them up, ^

Orange Chips. Get sfo^ie of^the best Seville oranges you can, pare them at least about a quainter of an inch l»road, and if you can keep the parings whoie, they will have a pret<- ty effect. Whc^ you hasfe pared as many as yoa in*, tend, put th?wf into salt and ^ptiqg witer for a day or two; theA]^then^inab^gpqnairti^(>l^«priiq[Wi^ till tb^y <are tendi^, ,ai|4 drwfl them on asiev^. H«vt'

23

' 268 Oi^NDYlNQ, 4*^.

ready a thia syrap made 6f a qnart of water, a^ a pound of sugar."* Boil them a few at a time, to keep theoQiLfromlitroakiiig till they look clear. Then put them into a syrup made of fine loaf sugar, with as much water as will dissolve it, and boil them to a oandy . height. When you take them up, lay them on a sieve, anxl grate double-refined sugar over them. Then put them in a stove, or before the fire to dry.

Orange Marmalade.

Get the clearest Seville oranges you can, cut them J in two, take out all the pulp and juice intoa^basin, and pick all the skins and seeds out of it. Boil the rinds in hard- water till they are tender, and change the water two or three tinges while they are boiling. Then pound them in a marble mortar, and add to it the juice and pulp. Then put* them in the preserving-pan with double its weight of loaf sugar, and set it over a slow fire. Boil it rather more than half an hour, put it into potSt. cover it// with brandy-paper, and tie it dose

down, ! ....

• apricot Marmalade.

ApRicots that are too ripe for keeping best answer this ptirpOi^. Boil them in syrup till they wiH mash, and theft beat them in a marble mortar to a paste. Take half their weightof loaf siiga^, and add just water enough to dissolve it. Boil and. skim it till it looks clear, and the syrup like a fine jelly. Then put it in- to your sweetmeat glasses, atid tie it up close.

Quince Marmalade

These must likeivise be fiiU ripe for the purpose ol making marmalade. Pare them, and cut them into quarters; then take out the eores, and put the ffuit into a saucepan. Coyer them with the parings ;' nearly fill the saucepan with spring- water, cover it close, and let them stew over a slow fire till they are soft and of a pink coloiir. Then pick out the quinces fi^om the pa- ringS) and beat them to a pulp in a marble mortar.' Take their we^ht of fine loaf sugar, put as much^

OANDTIIfOj 4^. 269

water to it as will dissolve it, and boil and skim it well Then put in your quinces, boil them gfently three quar- ters of an hour, and keep stirring them all the time. When it is cold, put it into flat pots, tie it down close, and set it by for use.

Transparent Marmalade.

Cut very pale Seville oranges into quarters, take out the pulp, put it into a basin, and pick out the skins and seeds. Pat the peels into a little salt and water, and let them stand all night. Then boil them in a good quantity of spring water till tliey are tender, cut them in very thin slices, and put them into the pulp. To every pound of marmalade put a pound and a half of double-refined sugar, finely beaten, ^and boil them together gently for twenty minutes ; but if not clear and transparent in that time boil it five or six minutes longer. Keep stirring it gently all the time, and take care you do not break the slices. When it is cold, put it into jelly or sweetmeat glasses, and tie them down tight with brandy-paper and a bladder over them.

Burnt Mmonds.

Take two pounds of almonds, and put them into a stew-pan, with the same quantity of sugar, and a pint of water. Set them over a clear coad fire, and let them boil till you find the almonds crack. Then take them oflf, and stir them about till they are quite dry. Put them in a wire sieve, and sift all the sugar from them. Put the sugar into the pan again with a little water, and give it a boil. Then pour four spoons- ful of cochineal to the sugar to colour it, put the almonds into the pan, and keep stirring them over the fire till they are quite dry. Then put them into a large glass, and they will keep all the year.

Raspberry Paste.

Mash a quart of raspberries, strain one' half, and put the juice to the other half. Boil them a quarter of an hour, put to them a pint of red currant juice, -

S70 . ORKAHtelfTS W

v^Rd Ie« theitt boBL^D together till your raspbetries are elfKlragh. Then put a pound and a half of donbW-refined sngaif info a pan, with as much water as will dis- solre it, and hoil it to a sugar again. Put in your rasp- berries and juice, give them a scald, and pour it into glasses or plates. Then put them into a stove, and turn them at times till they are thoroughly dry.

Currant Paste. CuRR Aif T paste may be. dther red or white, accord- ing to the colour of the currants you use. Strip your curraiits, put a little juice to them to keep them 6oBk burning, boil them well, and rub them through a hair sieve. Then boil it a quarter of an hom% and to a pint of juice put a pound and a half of double-refined sugar pounded and sifted. Shake in your sugar, and when it is melted, pour it on plates. Dry it in the same manner as the raspberry paste, and turn it into any form you lik^ best.

Gooseberry Paste^ Take some full grown red gooseberries, just on the turn for ripening, cut them in halves, and pick out all the seeds. Have ready a pint of currant juice, and boil your gooseberries in it tffl they are tender. Put a pound and a half of doiAle-refined sugar into your pan, with as mtkch water as wiU dissolve it, and boil it to sugar again. Then put all together, 'and make it scddtng hot, but do not let it bc^. Ptmr it into yoor plates or glasses, and dry it as before direc^d.

SECT. Yh ORNAMENTS m CONFECTIONARY- -

Artificial Fruit.

Aj a proper time of the year, tatee care to save the staUfis of the fruit, with the st^mes to tfaemu Ott scMe tinft neatly niftdet in Che shi^ of the firint ymh iadtitd' tx>ui^SL^lBa»ing a bele at the top, to p«t in the stone*

qqrfPBCTioj>i4*Y. 271

and stalk. They must be so^cootrived as to open in the middle, to take ont the fruit, arid there must also be made a frame of wood to fix them in. Great care must be taken to make the tins very smooth in the in- side, otherwise their roughness will mark the fruit ; and that they be made Texactly of .the shape of the fruit that they are intended to represent. Being prepared with your tins, proceed thus : take two cow-heels, and a, calf's foot, boU them in a gallon of soft water^till they are all boiled to rags, and when you have a full quart of jelly, straih it through a sieve. Then put it into a saucepan, sweeten it, put in a lemon-peel perftimed, and colour it like the fruit you intend to imitate. Stir" all together, give it a boil, and fill your tins : then put in the stones and the stalks just as the fruit grows, and when the jelly is quite cold, open your tins, and put on the bloom, which may be done by carefully dusting' on powder-blue. Keep them covered to prevent the dust getting to them ; and to the . eye, art will be an excellent substitute for nature. •

A Dish of Snow.

Take twelve large apples, and put them into a saucepan with cold water. Set them over a slow fire, and when they are soft, pour them into a hair sieve; take off the skins, and put the pulp into a basin. Then beat the whites of twelve ^gs to a very strong froth ; beat and sift half a pound of double-^refined sugar, and strew it into the eggs. Work up the pulp of your ap- ples to a strong froth, then beat them altogether till they are like a stiflf snow. Lay it upon a china dish, and heap it up as high as you can. Set round it green knots oi paste, in imitation of Chinese rails, and stick a sprig of myrtle in the middle of the dish.

Moonshine.

Get a piece of tin thp shap^ of a half moon, asKieep

as a half pint basin, :9ind Qiie in the shape of a latge

star, and two or three le§»ser ones. Boil two calf's

feet in a gallonof w^ter tiU it com^sto a quart, then

83*

21% mLUkWEnr^ in

9ltrm itdfl^ and ^vfrlieD cold, dkiAi off the faC. Take hftU* the jeRjr and sweeten it with sugar to your palate. Beat u^ffie whites of four eggs, stir all together over a slow firet till it boils, and then run it through a flan- nel bag till cleac Put it in a clean saucepan, and take an ounce of sweet almonds, bistoched, and beat very fine in a marble mortar, with two spoonsful of rose- water^ ajad two of orange-flower water. Then strain it through a coarse cloth, mix it with the jelly, put. in four spoonful of thick cream, and stir it jQtogether till it boife. Then have ready the dish yoii intend it for, lay the tin in the shape of a half moon inJiie middle, and the stars round it. Lay little weights on the tins, to keep them in the plaee where y^u put them. Then pour the moonshine into the dish ; and when -it is quite cold, take out the tins. Then fill up the vacancies with dear calf s feet jelly. You may colour yqur moonshine with cochineal and chocolate, to make it look like the -dcy, and your moon and stars will then shine the brighter. Garnish it with rock candy sweet- meats. •

Floating, Island.

Ta,kb a soap-dish of a size proportioned to what you intend to make : but a deep glass set on a china di»h will answer the purpose better. Take a quart of the thickest cream you can get, and make it pretty sweet with fine sugar. Pour in a gill of sacjj^, grate in the yellow rind of a lemon, and mill the cream till it is of a thick fix)th : then carefully pour the thin firom the froth iililo a dish. Cut a French roll, or as many ad yoi9 want, as thin as youcan, and put a layer of it as'lig^tas pessibie on the cream, then a layer of ctrr- rant jelly, th^i a very thin layer of roll, then hartshorn jelly, then French roU, and over that whip your firoth which you saved off the cream, well milled up, and lay it«A 1^top«B high BBi ytm can heap it. Ornam^t the f im<of your dish with fignte^, froits, or sweetmeats^ as yoa pleaise. This looks rery pretty on the middle of a taUe»'with (smdles round it; and ypu may make

coMFioTioKA&r. 373

it^ftB many Afferent' dolours as 700 fioiey; adcording tc^tvhat jeUiieft, jams, or sweetmeats you hare.

Desert Island^ Take a lump o£ paste, and form it into a rock three inches broad at the top ; then colojir it, and set it in the middle of a deep china dish. Set a cast figure on it with a crown on its head, and a knot of rock candy at its feet: then make a roll of paste an inch thick, and stick it on the inner edge of the dish, two parts round. Cat e^ht pieces of eringo-roots, about three inches long, and iix them upright to the roll of paste on the edge.. Make gravel walks of shot comfits round the dish, and set small figure in them. Roll out some paste, and cut it open like Chinese rails. Bake it, and fix it on either side of the gravel walks with gum, and form an entrance where the Chinese rails are, with two pieces of eringo-root for pillars.

Chinese Temple, or Obelisk^ Take an ounce of fine sugar, half an ounce of but- ter, and four ounces of fine flour; Boil the sugar and buttei- in a little water^ and when it is cokd, beat up an egg, and put it to the water, sugar, and butter. Mix it with the flour, and make it into a very stiff" paste ; then roll it as thin as possible, have a set of tins in the form of a temple, and put the. paste upon them. Cut it in what form you please upon the separate parts of your tins, keeping them separate till baked; but take care to have, the paste exactly the size of the tins. When you have cut all these parts, bake them in a slow oven,^ and when cold, take them out of ttie tins, and join the parts with strong isinglass and water with a cameFs hair brush. Set them oqe upon the other, as the forays of the tin moulds will direct you. If y#a cut it neatlj, and the paste is rolled vary lliio^ it will be a beautiful comer for a large taUe. If you hs^ve^ obelisk moulds, you may m^e them the same wayir for an opposite comer. Be careful to make the pillars stronger than the top, ihat they may not be crushed by liieir weight. No. 12 ' 2M .

274 piq&LUia^

These oraamental demratiom in ooofeetioiiiiiy «M

calculated to embellish grand eDtertaiiimeii(;s» and itJ9 wrtain they have all a very pleasmg effect on the sight ; *out their beauties depend entirely on the abiUtiesand ingenuity of the artist.

CHAPTER XXL

P ICKLIJVO.

PICKLES are essentially necessary to be kept in all houses^ but particularly such as oontain large temi- lies; nor will the prudent and judicious housekeeper be without them ; and this for two reasons; first, to avoid the inconvenience of sending for them when wanted ; and secondly, from being assured that they are done a$ they ought to be, ^at is, that they shall have their proper colour without that artifice which is likely to be prejudicial to those who use them. It is too common a practice to make use of brass utensils in order to give the pickles a fine green ; but this perni- cious custom is easily avoided by heating the liquor, and keeping it in a proper degree of warmth before' you pour it on the articles to be pickled. It is usual ' to put pickles into earthen jars, but stone jars are by far the best, for though they are more expensive in the first purchase, they will be found much cheaper in the end ; the earthen vessels are porous, and will conse- quently admit the air, and spoil the pickles, especially if they stand any length of time; but this will not be the case with stone jars. Remember, that when you take any pickle out of your jars, be surenever to do it J with your fingers, as that will spoil the pickle; but' always make use of a spoon, which you should keep entirely for that purpose.

Having mentioned these necessary and general ob- \ servatidns relative to pickling, we shall now proceed to particulars, beginning with /

Mangoes. ,

The proper cucumbers to be used for this purpose

, PkOKLIKO. 275

are fitdse ^theki^M so^ wUch must be taken 6tfm the yines before they are too ripe, or yellow at the ends. Gal a piece oat df the side, and take out the seeds with« a» apple-scraper or a tea-spoon. Then put them into very strong salt and water for eight or nine days, or till ^;hey are yellow. Stir them well two or three times every day, and pat them into a pan with a large qoan^ tity of vine leaves both over and tinder them. Beat a little roach alum very fine, and put it into the salt and water they came out of Pour it on joiir cacambers, and set them on a very abw fire for four or five hours till they are pretty green. Then take them out, and drain them in a hair sieve, and when they are cold, put to them a little horse-radish, then Aiustard-seed, two «: three heads of garlic, a few pepper-corns, a few green cucumbers sliced in small pieces, then horse- radish, and the same as before-mentioned, till you have filled them. Then take the piece you cut out, and sew it on with a large needle and thread, and do all the rest in the same manner. Have ready the follow- ing pickle : to e^ery gallon of vinegar put an ounce of mace, the same of cloves, two ounces of sliced ginger, the same of long pepper, Jamaica pepper, three ounces of mustard-seed tied up in a bag, four ounces of garlic, and a stick of horse-radish cut in slices. Boil them five minutes in the vinegar, then pour it upon your pickles, tie them down close, and keep them for use.

Girkins.

Put a quantity of spring water into a laig© earthen pan, and to every gallon put two pounds ofsalt. Mix them well together, and throw in five hundred girkins. When they have been two hours in the salt and watar, take them out, and put them to drain ; and when tibiey are thoroughly dry, put them into your jar. Take a gal- lon of the. best white wine vinegar, and put it in a saucepan, with half an ounce of cloves and mace, an ounce of aUspice, the same quantity of mustafd-seed, a stick of hOTs6-radish cut in slices, six bay-leaves, two ortkree rac€» of ginger, a nutmeg cut in fneceSi and a

2?6 PICKLIHQ. ^

handfiil of »al*. Bofl xvp all together, jand pour it over the girkins. Cover them close down, and let them ^tand twenty-four hours. Then put them into your saucepan, and let them simmer over the iSre till they are green; but be careful not to let them boU, as that will spoil them. Then put them into your jar, and cover them down close till they are . cold. Then tie thenf ov^ with a bladder and a piece of leather, and put them in a dry cold place.

Cucumbers.

For the purpose of pickling, choose the smallest cucumbers you can get/ and be careful they are as free from spots as possible. Put them into strong ^alt and water for nine or ten days, or till they are quite yellow, and stir them twice a day, at least, or they will grow soft. When they are perfectly yellow, pour the water from them, and cover them with plenty of vine leaves. Set your water over the fire, and when it boils, pour it upon them, and set them upon the hearth to keep warm. When the water is nearly cold, make it boiling hot again, and pour it upon them. Proceed in this manner till you perceive they are of a fine green, which they will be in four or five times. Be carefiil to k;eep them well covered with vine leaves, with a cloth and dish over the top to keep in the steam, which will help to green them the sooner. When they are greened, put them into a hair sieve to drain, and then • make the following pickle for them : to every two quarts of white wine vinegar, put Jialf an ounce of mace, or ten or twelve cloveg, an ounce of ginger cut into slices, the same of black pepper, and a handfiil of salt. Boil them all together for five minutes, pour it hot upon your pidcles, and tie them down with a blad- der for use.

Cucumbers in slices.

Take some large cucumbers before they are too ripe, slice them of the thickness of a crown-piece, and put thepi into a pewter dish. To every dozen of en- ^

combers slice two large omons thin, and so on till you have filled your dish, or have got the quantity you in- tend to pickle ; but remember to put a handral of salt between every row. Then cover them with another pewter dish, and let them stand twenty-four hours. Then pat them into a cullender, and when they are thoroughly dry, put them into a jar, coijer them over with white wine vinegar, and let them stand four Hours. Pour the vinegar from them into a saucepan, and boil it with a little salt. Put to the cucumbers a Uttle mace, a little whole pepper, a large race of ginger sliced, and then pour on them the boiUng vinegar. Cover them close, and when they are cold, tie them down, and they will be ready for use in a few days.

To Keep Cucumbers.

Choose those that are small, and not too old; put them in jars, and pour over a brine like the French beans ; (see p. 281 ;) when you use them take the rind off, and dress.them in the same manner as others.

Walnuts.

Th£R£ are various methods of pickling walnuts, in order to have them of different colours, the number of which are four, namely, black, white, olive colour, and green; each of which we shall describe in their proper order. ^

To pickle walnuts black, you must gather them be- fore the shells get too hard, which may be known by running a pin into them, and always gather them when the sun is hot upon them. Put them into strong salt and water for nine days, and stir them twice a day, -observing to change the salt and water every three days. Then put them^into a hair sieve, and let them stand in* the air till they turn black. Put them into strong stone jars, and pour boiling vinegar over them; cover them up, and let them stand till they are cold. Then give the vinegar three more boilings, pour it each lime on the walnuts, and let it stand till it is cold be- tween every boiling. Then tie them down with paper

. 278 9&0](MMO.

. jund a bU4der ai^r them, aud l^t them ^t9nA *fro

months. When that time has ej^^psed, tafce them out of t.hie vioegar, and make a pickle foF them thus : to every two quarts of vinegar put half an ounce of maee, and the same of cloves ; of black pepper, Jamaica pep- per, Jong pepper, and ginger, aa ounce each* and two .^ ounces ot common salt. Boil it ten miA^tas, then pour it hot bi\ your walnut^, tie them clo^ down, and cQxef them with paper and e^ liaddear^

To pipkin walpujts tvhiU, you must piKxjpcjd ^us :

. having procured a sufficient quaoitity of jw^uts, p£ the

' largest* §120, apd t^Jcen thebefore-mev^tiofiedpreeauition

] til at the shells, are not too hard, pare thw^ yefj thin

' till the white appears, ^d thrqw them Infe) «iH:iiig

water and a handful of salt as you do theis. Let .

them lie in the. water six hours, and put a thin board

«ipon them to kaep them uni^r.tba water^r. 'J^i^m set

^ a stew-p^n with some clea# spring wa^ o^ a^t^har-

coal fire. Take yow puts out of thl^ wat^^ put them

* into the stew-pan, and let them WJWW ^rjOr Jfc^e

minutes, but be careful they do not boil. Then have

ready a pan of spring water with a handful of salt in it,

c^nd stir it till the s^t is mejted ; then t^k^ ywr'ttuts

out of the stew-pan with a woodep J^udJke, or .^(Ooq,

and put them into the wjd water and salt;.. Let 4h^in

stand a quarter of an hpur, with the hoard lying (W

them to keep them down /as before ; for if th^By ^Me^$(^

kept under the Uquor they will turn Wack. Thw lay

them on a ^loth, and put them into yaoy jar, with

sonie blades of mace and nutmeg sliped thin. Mix

your spice between your nuts, and pour distilled yme*

gar over them . When , your jar is propeyrly filled with

mits, pour mutton fat over them, tie them d^wn dose

with a bladder and leather, and set them in a dry

place. • :

Walnuts to be picUed of a^ qUvc co/^ou^^ must be managed thus; having gathered your walnuts, with the same precautions as bejfore directed, put them into strong aje allegar, and tie them down un^er a bladdw and paper to keep out the air. Let them sta»d twistea

i^Qnl^, thexk take them out of tlie c^egiftr, uad make ^or them a pickle of strong allegar. To every quart, put half an ounce of Jamaica pepper, the same of long pepper, a quarter of an ounce of mace, the same of cloves, a head of garlic, and a little salt. Boil theqi altogether five or six minutes, and then pour it upcm your walnuts. As it gets cold, boil it aga^n three tim^$, and pour it on them. Then *ie them d0wn with a bladder, and paper over it ; and if ybur a^l^gar m goo<J, they wiU k^ep several yearSn. w^ttioqt either turning * colour or growing spft. Von may make very goad cat- sup of the allegar that comes from the w^^lnu^ls, by add- ing a pound of anchovies, an ounc^ of clov^ the same of long and black pepper, a head of garlic, and half a pound of common salt, to ev^y gallon of allegar. Boil it till it is ^hfidf reduced, and «kim it well. TRiefa bot- 'tle it &r USB, and it will keep a gre^it whife.

To piekle waiimte greeny proceed asfoltews : make -use df the large double or French Walnuts, gathered befi)re the shells ai^ hard. Wrap them singly iii vine leav^, put a few vine leaves in the bottom of youl- jar, and nearly fill it with your walnuts. Take care they do ndt lonoh one another, and put a good many leaves orer them. Then fill your jar with good aHegar, cover them dose iliai die air cannot get in, and let them aitand for three weeks. Then pour the allegar from tioiem, put ftesk leaves at the bottom of another jar, take out your wafaiuts, and wrap them separately In fresh leaves as iquick as possibly you can. Put them into your jar with a good many leaves over them,^ and fill it with white tvine vinegar. Let them stand three W^ks, pour off your vinegar, and wrap tliem np as bi^foi?^, with fre^ leaves at the bottom and top of your" ji^. Take fresh white wine vinegar, piit salt in it till it will bear an egg, and add to it mace, doves, nutmeg, ^d gfiriic. Boll it about eight minutes, and then pour It on your walnuts. Tie them close with a paper and a btedd^, aad set them by for xsse. Be careful to keep ^ew (»>vered, and when you take any oat for use, if Urn whol^ sbonM not be wanted, do not put l3iose left

280 PICKLING.

a^dn into the jar, ^r by that means the whole may be spoiled.

Red Cabbdge. Slice your cabbage crossways, then put it on an earthen 3ish, and sprinkle a handful of salt over it. Cover it vv^ith another ^ish, and let it stand twenty- four hours. Then put it into a cullender to drain, and lay it into your jar. Take a sufficient quantity of white wine vinegar to cover it, a few cloves, a little mace, and allspice. Put them in whole, with a little cochi- neal bruised fine. Then boil it up, and pour it either hot or cold upon your cabbage. If the former, let it stand till cold, and then tie it down for use.

Onions.

Take a sufficietit nomb^ of the smallest onions you can get, and put them into salt anil water for nine days, obsiarving to change the water every .day. Then put them into jars, and pour fi'esh boihng salt and wa- ter over them. Let them stand close covered till they are cold, then make some more salt and water, and pom* it boiling hot upon them. When it is cold, put your onions into a hair sieve to drain, then pat them into wide-mouthed bottles, and fill them up withdnt- tilled vinegar. Put into every bottle a dice or two of ginger> a blade of mace, a tea^spoouful of sweet oil, (which will keep the onions white,) a ibay*^!^, and as much salt as will lay on a sixpence. Cork them wdil up, so that no air can get to them, and set them la ft dry place. • .

Samphire.

Take what quantity of green samphire you think propar, put it into a clean pan, throw over it frK^ ^ three handsful of salt, and cover it with spring^wat^. When it has lain twenty-four hoors,^ put it into ia deaii saucepan, throw in a handful of salt, and-cover it Witii; good vinegar. Cover the pan close, set it over a skrw^ fire, let it stand till it is just green and crisp, and then take it off at that moment; for should it remain till it is soft, it win be totally spoiled. Put it into yotor

PICKLIKG. ' 23.

pifcfcling-pot, and cover it close. When it is quite cold, tie it down with a bladder and leather, and set it by for use. . Samphire may be preserved all the year by keeping it in very strong brine of salt and water, and, just before you want to use it, put it for a few minutes into some of the best vinegar.

Kidney Beans. Take some young small beans, and put them into strong salt and water for three days, stirring them two or three times each day. Then put them into a pan with vine leaves both under and over them, and pour on them the same water they came. out of Cover them close, and set them over a very slow fire till they are of a fine green. Then put them into a hair sieve to drain, and make a pickle for them of white Avine vinegar, or fine ale allegar. Boil it five or six minutes with a little mace, Jamaica pepper, and a race or two of ginger sliced. Then pour it hot upon the beans, and tie them down with a bladder and paper.

To preserve French Beans. Take any quantity of French beans you think fit, choosing those that are tender and least stringy; hav- ing cut off the ends, boil them a quarter of an hour, and shift them into cold water ; then dry them, and put them into the jars in which you mean to keep them. Pour over your brine till it rises to the rim of the jar, then put over some butter that has been heated and is half cold, which will congeal upon the French beans, and keep them froih the air. If you do not like to put butter you must put mutton suet in the same way. To make the brine, you must take two thirds water and one of vinegar; add seraral pounds according to the quantity of brine you would mstke, a pound to three pints. Set it over the fire till the salt is melted ; let it settle, and before you use it pour it off clear.

Barberries. Take a quantity of barberries not over ripe, pick off the leaves and dead stalks, and put them into jars,

Nn 1«>

with a >arge quairijty of strong salt and water, and tie them down with a bladder. When you sefe a scum rise on the barberries, put them into fresh salt and wa-^ ter ; but they need no vinegar, thek own natural sharp«t ness being fully sv^cient to pi^eserve them. Qovejp them close, and set them by for use.

Beet Roots. Boil the roots till they are tender, and take off the skins, cut them in slices, gimp them in the shape of ' wheels, or what other form you please, and put them into a jar. Take as much vinegar as you think will cover them, and boil it with a little mace,, a face of ginger sliced, and a fe\t small pieces of horse-radish. Pour it .hot upon the roots, and tie them down close.

Radish Pods. Gather your radish pods when tliey sire quite young, and put them into salt and water all mght; the next day boil the salt and water they were laid m, pour' it upon the pods, and cover your jar close to keep in the steam. When it is nearly cold, make it boiling hot, and pour it on again, and continue doing so till the pods are quite green. TThen putthem into a sieve to drain, and make a pickle for them of white wine vine- gar, with a little mace, ginger, long pepper, and horse- radish. Pour it boiling hot upon your pods, and when it is almost cold, make your vinegar twice as hot as before, and pour it upon them. Tie them down with^ a bladder, and set them in a dry place.

Cauliflowers. Take the whitest and closest e^nliiowerd yon can get, bredk the fk)wers into bunched, and spreail them on an earthen dish. Lay salt all over them, and let them stand for three days to dra^ out all the water. Then put 4&em into jars, and pour boiling salt and water upon them. Let them stand all night, then, drain them in a hair sieve, and put them into glass jars. Fill up your jars with distilled vinegar^ and tie them cIq^ down. ^

PtCTELINO. 28o

Jtrtiehoke Bottoms.

Boil your artichokes till you can pull off all the leaves, and thoroughly clear the bottoms. Put them into salt and water for an hour, then take them out, and lay them on a cloth to drain. When they are dry, put them into large wide-mouthed glasses, with a lit- tle mace and sliced nutmeg between, and fill them with distilled vinegar. Cover them with mutton fat melted, and tie them down witli leather and a bladder. -

To preserve Artichokes.

They may be quartered, the chokes taken out, and done exactly the same as the French beans.

Nasturtiums.

The most proper time for gathering the berries is soon after the blossoms are gone off. Put them into cold salt and water, and change the water for three days successively. Make your pickle of \vhite wine vinegar, mace, nutiileg sliced, shalots, pepper-corns, salt, and horse-radish. Make your pickle pretty strong, but do not boil it. When you have drained your ber- ries, put them into a jar, pour the pickle to them, and tie them down close.

Mushrooms.

Takb the smallest mushrooms you can get, put them into spring water, and rub them with a piece of hew flannel dipped in salt. Throw them into cold wa- ter as you do them, which will make them keep their colour; then put them into a saucepan, and throw a handful of salt over them. Cover them close, and set them over the fire four or five minutes, or till you, find • they are thoroughly hot, and the liquor is dra%vn out from them. Then lay them between two clean cloths till they are cold, put them into glass bottles, and fill them up with distilled vinegar. Put a J)lade or two of mace arid a tea-spoonful of sweet oil into every bot- tle. Cork them up close, and set them in a cool place. [ If you have not any distilled vinegar, you may use '

white wiiMTinegg?,, oi ale aHegsa urill do; bat it must

be boiled with a little mace, salt, and a few pUcee of ^nger ; and it must stand till it }» cold before you poiir it on your mushrooms.

Mushroom Catsup.

Take a quantity of the full grown flaps of mudh- rooms, crush them well with your hands> and then 6trew a quantity of salt all over them. Xet them ^tand all night, and the next day put them into st^w-pans. Set them in a quick oven for twelve hours, and then strain them through a hair sieve. To every gallon of - liquor put of cloves, Jamaica and black jiejpper, mtA gin- ger, one ounce eadi, and half a pound of ccfmrtioti gait. Set it on a slow fire, and let it boil till half the Uquor is wasted away. Then put it into a clean pot, and whe& it is quite cold, bottle it for use;

Mushroom Powder.

Get the largest and th^ thickest buttons yoti can, peel them, and cut oflF the root end, but do not wa^ them. Spread them separately on pewter dishes, and set them in a slow oven to dry. Let the liquor dry up into the -mushrooms, as tiiat will make thfe powder much stronger, and let them continue ih the oven till you find they will powdtar. Th«a beat them in a mar- ble mortay, and sift them through a fine sieve, with a Uttle chyan pepper and pounded mace. Bottle it quite clear, and keep it in a dry place.

Walnut Catsup-.

Put what quantity of walnuts you think jHx>per into jarsy cover them with strong cold ale allegar,. and tie thein close for twelve months. Then take out the wal- nuts from the allegar, and to every gallon^ of the liqxior put two heads of garlic^half a pound of anchovies, a

3^art of red wine, andof mace, cloven, long, b!(ac|c, ap,^ ! amaica peppqr,r.and ginger, ah ounce each. . Bofl them, alj together tiU the liquor is .reduced to h9jf\t»he , quaptity, .apd the next d^y bqttte it foy use. i

Take gi'een Walnuts before the shell is formed, an^ grittd ^em in a crab^mill, or potind them in a marble moitafr. BqneeM out the juice through a coarse doth, ' and p«t to evety gallon of juice a pound of ai^chovie^ the same quantity of baj*salt, four ounces of Jamaica pepper, two of long and two of black pepper ; of mace, cloves, and ginger, eachanoqnce, and a stick of horse- radish. B<^ all tdge^her* till' deduced to half the quan- tftjr, a^ thfen ptitit into a pot- tVtien W is cold, bot- tte it itfose, and in three nibtiths it will J^ fit for lose.

hidiori Pii^h, w PiecaUlb. TiiviE a caidiflbw^r, a white cafbbage, a few small eticiitM&6i«, radish-pdd^ kidnej-beanl^, and a little beet- fbot, hi any e«h^i*iyrig'<tomrilohly pickled. Put them into a hair sieve ; and throw a large handftd of salt over them. Set them in the sun or before the fire, for three days to dry. When all the water is run out of tiveHH put th€(m into a( large earthen pot in layers, and between every layer ptit a handful dP brown mus- tard>4il3ed. Then tAke as rtmch ale aflegar d^ you think will Gffvet it, arid to every four quarts of allegat put an ounce of timneric. Boil them together, and put it hot upon your pickle. Let ft stand twelve days upon the hearth, or till the pickles areof a bright yellow colour, and iiit«t of the slH^r^ sncfced up. Theil take two quarts of strong ale aflegar, attOtin<ceof maC€f, thesdme of White pepper, a qtttlrtcir oif an ounce of clovds, anrf the sanie of for^ pepper atid xltitmeg: Beat <hem al^ together, and b^il ttwitri ten minutes in the allegar: Then pour it upon your pickles, with. four ounces of peeled garlic. Tie it close down, and set it by for use.

6«T the largest atdpar^gusj y6u cto, cut oflP the t^hite' ends, ond'watth the greeii ends^ in sptito watlSr! IJ^^tt pert Ihem- into a pan of cle*a Wstter, ^ntf let th'feih miH ^ it twb* o4r*hree hours. ,Ftlt as mu€h sprlA^ ;#^aferihtd'» a s^tew-pan as w31 nieaTly M it, and mr6^ iib A 1^^

28& PliCTJKUIKI.

handfbl of aaU. Set it oa t}^ fire^ and wImi at Imfo

put in your grass, uot tied up^ but loose, and ool toa many at a time, lest you hreak the heads. Just scpld them, and no more ; then take them out with a te'oad trimmer, and lay them on a cloth to cool. Maii^ youE pickle with a gaHon or more (according, to the quantity of your asparagus) of white wine rinegar, and sm (Hince of bay salt. Boil it, and put yaur asparagus into your . jar. To a gallon of pickle put two nutmegs, a quar- ter of an ounce of mace, and the same quantify of whole white pepper. Pour the pickle hot owa* the asparagus, and cover them with a linen cloth three or feur times double ; and when they have stood a week, boil the pickle again. Let them stand a week tenger^ then boil the pickle again, and put it on hot as be^re. When they are cold, cover them close, tie them^igh* down, and keep them in a dry place.

Parsley pickled Chreen. x

Make a strong salt and water that will bear an egg^ and throw into it a large quantity erf ciirled parsley. Let it stand a week, then take it out to drain, make a fresh salt and water as before, and let it stand an* other week. Then drain it well, put it into spring water, and change it three days successively. Then scald it in hard water till it becomes green,, take it out, and drain it quite dry. Boil a quart of distilled vine- gar a few minutes, with two or three blades of mace, a nutmeg sliced, and a shalot #r two. When it is quite cola, pour it on your parsley, with two or three (dices of horse-radish, and keep it for use.

Peaches. Gather your peaches when they are at the full growth, and just before the time of their turning ripe ; and be sure they are not bruised. Take as mpch spring water as you think will cover them, and make it salt enough to bear an egg, for .which purpose yoa must use an equal quantity of. bay and common salt. Then lay in you}: peaches, and put 9> thin bpardover^.

tl^ni «# imep t^^A vthder the wdfei'. WfK^d tShey liRve Iteeii I9itf<^^ days in thi!» stiate, take tli^tH oat, wi|>e them v«ry cAfeMy with d fine sdt cfoth, s^nd Idj them in ycfin^ jaf . Thett take as rtueh white wine vinegar » wffl IBl your jar, arid td ererf gallon put one pin* rf Hke best weil made mtwta^fd, two or three heads of gttitio, a g^ dead of ginger sli^d, and half ati oatice of cloveA, maee, and nntmegs. Mix your pickle well together, aind pour'^it orer yonr peadhes. l^e them up close, and ki two months they wil! be fit for use.

NectarinM and a^cots must be pickled in the same manner.

Golden Plppitis.

Take a number of the finest pippins you can pro* cure, fi'ee fi-om spots and bruises, pot them into a pre* serving-pan with cold spring water, and set them on a charcoal fire. Keep stirrii^ them with a wooden spoon till they will peel, but da n<^ Jet thetn boil. When you have peeled them; put them i»to the water again, with a quarter of ^ jpint of the best vinegar, and a quarter of an ounce of alum. Oov^r Khevi close with a peveter dish, and set tliem ^ a c^wcold fire again, but do not let them boil. Keep turning them now and then till they look green^ then take them out, smd lay them on a cloth to eool. When tkef are quite cold, put to them the foUoii^ing pickle : td every gal- lon of vinegar put two ounces of muirtard-seed, two or three hesL& of garlic, a good d^al of ginger sliced, half an ounce, of cloves, mace, and ntftmeg. Mix your pickle well together, pour it ovei^ ythit pippins, and cover them close. •

Chapes.

Let your grapes be of their full growth, but not ripe. Cut them into small bunches fit for garnishing, and put them into a stone jar, with vine-leaves between every layer of grapes. Then take spring water, as much as will cover them, and put into it a pound of bay salt, and as much white salt as will make it bear ^mtsgg. Dry your bsiy salt, and pound it be£n*e you

pot it ii^ and that wiU mske it melt the Monnr^ Fat it into a. pot,*and boil and skim it well; but tike off only the black scam. When it has boiled a qaartw of an hour, let it stand to cool and settle; and when it is almost cold pour the clear Ikfoot on the grapes lay vine-leaves on the top, tie them down cfese with a linen doth, and cover them with a dish. Let them stand twenty-four hoars, then take them oat, lay them on a cloth, cover them over with another, and let them dry between the dqths. Then take two quarts of vinegar, a quart of spring water, and a pound of coarse sugar. Let it boil a little, skim it very clean as it boils, and let it stand till it is quite cold. Dry your jar with a cloth, pat fresh vine-leaves at the bottom and be- tween every bunch of grapes, and on the top. Then pour the clear of the pickle on the grapes, fill vour jar that the pickle may be above the graf^es, and having tied a thin piece, of board in a flannfel, lay it on the top of the Jar, to keep the grapes under the liquor. Tie them down with a bladder and leather, and when you want them for use, take them out with a wooden spoon.' Be careful you tie them up again quite close, for, should the air get in, they will be inevitably spoiled.

Red Currants. Take a quantity of white wine vinegar, and to every Quart put fai half a pound of Lisbon sugar. Then pick th^ worst of your currants and put them into this liquor; but put the best of your currants into glasses. Then boil your jMckle with the worst of your currants, and skim it very clean. Boil it till it look» of a fine colour, and let it stand till it is cold. Then ■ strain it through a cloth,, wringing it to get all the co- lour you can from the currants. Let it stand to cool and settle, then pour it clear into the glasses in a little , of the pickle, and when it is cold, cover it close with ' a bladder and leather. To every half pound of sugar put a quarter of a pound of white salt.

Caveachy. or pickled MackareL ^

Take half a dozen of lai^emackaraUandcnttheaki

ptoKhin^. 289

in}jb rond pieoes. Then take an outoce oTbeatenpep^^ per, three large nntmegs, a little mace, and a handinl of salt. Mix your salt and beaten spice together, then uwise two or three holes in each piece, and with yonr finger thrust the seasoning into the holes. Rub the pieces all over with the seasoning, fry them brown in oil, and let them stand till they are cold. Then put them iota vinegar, and cover them, with oil. If well covered) they will keep a considersiUe time, and are most delicions eating.

Smelts. At that time of the year when smelts are seasons* bly abundant, take a quarter of a peck of them, and, wash, clean, and gut them. Take half an ounce of pepper, the same quantity of nutmegs,. a quarter of an ounce of mace, half an ounce of saltpetre, and a quarter of a pound of common salt. Beat all very fine, and lay your smelts in rows in a jar. Between, every layer of smelts strew the seasoning, with four or five-bay leaves. Then boU some red wine, and pour over them a sufficient quantity to cover them. Co^'er them with a plate, and when cold stop them down close, and put them by for use, A few make a very pretty supper.

Oysters.

TikKs two hundred of the newest and best oysters you can get,, and be careful to save the liquor in a pan as you open them. Gut off the black verge, saving the rest, and put them into their own liquor. Then put aU the liquor and oysters into a kettle» boil them half an hour on a, gentle fire, and do theih very slowly, skim-' ming them as the scum rises. Then take them off the fire, take .out the oysters, and strain the Uquor through a fine cloth. Then put in the oysters agaii:i> take out a pint of the liquor when hot, and put thereto three : quarters of an ounce of mace, and half an ounce erf doves. Just give it one boil, then put it to the oys- ters, and stir up the spices wdl among them. Then : put in ^bout a spoonfed of salt,, three qnart^^ of n pint -

iff i^h^^hj^. wm^dmm^ii^^ »^iy*i*g rf «i

owji;^ of wMle pfiqpper;: iiet i^ioaitttaiid titt thty are cokl, a&4 {^ ^^ «y^n^ at^ wanjr os yon well e^> m- jbo th^ b^^l i^Rt iu an «»«ioh liqntf » ^m iMnrel will hoid, lal^l^ jllpieiii sc^ ftwkila^ attd tliejir will SOQU'I]^ Aiil4^9^' Or yoi} mi^y pcKlihem in stone jars, ^ye^ tbidm cldf^ i¥^tl^ ^ bladder lm4 kfttker, aiid be jjnr« %key sffi^ ^i^ auM before .y«a ^08?»r.«hi*i iifpc

in til^e f^iJimai^ ycKt way dip cateklm and mosele^, with this difference only, that there is nst any Aingto be picked off the coeklee^ a}|d as they are sniall, the before-mentioned inofredients will bo siflBGicient far two quarts of mpscles ; but take gre^t care to pick out the crabs tmder the tonguq^ and the Uttle.pue w|y^ ^ows sit the roots. Both cockles mid muscles 1911st be W£^- ed in several waters to cl((jan^ them frK^n^iti^ . Put them into a stew-pan by themselves^ cover then^tclose^ and when they open, pick them out pf t^e dbiell, froitt tJie li(juor, and proceed as direqted for casters.

MUfitiai Anchovies.

THtSB mtifet b? made in the following manner to a pecik of sprits put two pounds of common. salt, a quarter 6f a pound of bay salt, four of saltpetre, two ounces of prunella salt, and a small quantity of cochineal Pound all in a mortar, put tiiem into a stone-pan, a row Qf.^ats^ 4heh m layer af j^our compound, and fk> on i^taro^tdy io the top.. Ftem tb^rm harddown, cover them <^m&t let them stand si& months, and tbey i^Sl be fit for we. . Aemember l^t your i(^ats ave as fvesh as yoiQ tan poasiMy get them, a»d that you neither w^h or wipethem, bul^do them as they <mii^ out of the wttten . .

,) Ox Pala*69.

W'xhU Am fixates tveOi with salt and water, md pot l^m kilx^^ pipkin wi^ s6me clean salt and water. When <*ey are ready to boil, ddm them welj, and pit to them as mrfch pepper, doves, tod mace, aswiU give than ia quick taste. When they are boiled tender, wimh will require fotiir or ftve hours, peel them, arr4

ett thcmteM (SbM/fiitm, tod let tb^ dbdt Tfben make the pickle of an equd quantity <>t white wine and vinegar. Bod the pickle, and put in the spices tiia* wwe bo3ed in the palates. When both the pickle and palates are coM, lay your palates in a jar, and put *o them a few bay-teaves, and a little freslx spice. PdW the pickle over them, corer them cbse, and keep them fw ttite.

CHAPTER XXIL

COLLARIJ^O.

ONE very material thing to be generally and indis- pensably observed in the business of collaring any kind qf meat is, that you rbll it up well, and bind it as tight as p6!i6fbiie, otherwise when it is cut it will break in pieces, and its beauty be entirely lost. * Be careful that you boil it enough, but not too much, and let it be ^uiie cold before you put it into the pickle. AAer it has lain all night in the pickle, take off the bindingi piit it into a dish, and when it is cut, the skin will look dear, and the nfieat have its proper solidity.

Venison. BonK' a^ side oi veiuson, take away al the jAnews, and cat it into «i|i}ate eofflars of what ^ee yonr plekse. It will make two oc three coUonr. Lara itf With fkt clear bacon, and cut your lard as big as the top of your finger, and three of four inches long. Season your * veniaon witiir p^penp, salt, cloves, and nuthieg. Roll ap your colian»; and tie them dosis i;Vith coarse tap^ ; then pat them into^ deep pots with seasbningi^ at the bottoms^ 0dme fte^ butter, and thre^ or four bay- leavesj Pat the i^st of ti^e seasonmrand buttJefr on 4he tcqp, «ad over iAM some beeft-suet, finely ^red and beaten. Theft mvet lip your' pofa with coarse paste, and bake theifn ^ur or five hours. After that take ■ them otkt of the oven, and let them stand a little, take ' out your venison, and let it drain \Vdl firom the griaVy ; 25

292 cqJ.\^^^l•]^fi^ \

adid more butter to the fat, and %t it orcpr H genAeifire

to clarify. Then take it off,, let it stand a tittle, oxtA skim it well. Make your pots cleau^ or have pots^ready fit for each collar. Put a little seasoning and som^ of your clarified butter at the bottom; then pat in your %''enison, and fill up your pot with clarified butter,, and be sure that your butter be. an inch above the meat* When it is thoroughly cold, tie it down with double paper, and lay a tile on the top. They will keep six or eight months ; and you may, when yon use a pot, put it for a minute into boiUng water, and it will come out whole. Let it stand till it is cold, stick it round with bay-leaves, and a sprig at thfe top, and serve it up. '

Breast of Veal. Bone your veal, and beat it a little. Rub it over with the yolk of an egg, and strew on it a little beaten mace, nutmeg, pepper and salt: a large handfiil of parsley chopped small, with a few sprigs of sweet mar- joriim, a little lemon-peel shred fine, an anchovy chop- ped small, and mixed with a few crumbs of bread. Roll itup very tight, bind it hard with a fillet, and wrap it in a clean cloth. Boil it two hours and a half in soft Water, and when it is enough, hang it up by one end, and make a pickle for it,^ (Consisting of a pint of sali and water, with half a pint o£ vinegar. Before you seiid it to table, cut off a sUce at each of the ends. Garnish with pickles andv parsley.

Breast of Mutton. Pare off the skin of a breast of muUon, and with a sharp knife nicely take out all the bones, but be care- ful you do not cut through the meat Pick all the fat = and meat off the bones, then grate some nutmeg all' over the inside of the mutton/ a very little beaten mace, a little pepper arid salt, a few sweet herbs shred email, a few crumbs of bread, and the bits of fat picked off the bones. . Roll it up tight, stick a skewer in toJhold • it together, but do it in such a manner ^^t the ooUari/ may stand upright in the dish. Tie a p«ckthpp»d .

COLLARING. 293

i«erot8^4t to HoVi it together, spit it, then roll the. caul ^ a bf east of real all round it, and toast it. When it has been about an hour at the fire, take o6f the caul, dredge it with flour, baste it well with firesh butter, and let k be of a fine brown. It will require on the whole, I an hour and a (|^arter roasting. For sauce take some gravy beef, cut and hack it well, then flour it, and fry it a little brown. Pour into your stew-pan some boil- ing water, stir it well together, and then fill your pan half full of water. Put in an onion, a bunch of sweet herbs,* a Uttle crust of bread toasted, tw^o or three blades of mace, four cloves, some w^hole pepper, and the bones of the mutton. Cover it close, and let it stew till it is quite rich and thick. Then strain it, boil it up with some trufiles and morels, a few mush- rooms, a spoonful of catsup, and (if you have them) two or three bottoms of artichokes. Put just enough salt to season the gravy, take the packthread ofl" the mutton, and,set it upright in the dish. Cut the sweet- bread into four pieces, and boil it of a fine brown, and " have ready a few forcemeat balls 'firied. Lay these round your di^ and pour in the sauce. Garnish with sliced lemon.

Beef. Tak£ a piece of thin flaiJcof beef, and bone it^ cut off" the skin, and salt it with two ounces of saltpetre, two ounces of sal prunella, the same quantity of bay- salt, half a pound of coarse sugar, and two pounds of common salt* Beat the hard salts very fine, and mix all togetiier. Turn it everyday, and rub it well with the brine for eight days; then take it out, wash it, and wipe it dry. Takeaquarterof an ounce of cloves, a quarter of an ounce of mace, twelve corns of allspice, and a nutmeg beat very fine, with a spoonful of beaten pepper, aHarge quantity of chopped parsley, and some sweet herbs shred fine. Sprinkle this mixture on the beef, and roll it up very tight ; put a coarse cloth round it, and tie it very tight with beggar s tape. Boil it in a copper of water, and if it is a large collar, it will take six hours boiling, but a small one will be done in

five. When it is done, ia3f» it pn^ ^fvit fli wlo a

Mess; liat if y^ ^ve iK)i that €Qiw^i^eMe»fp9i It be* twe^i twQ bo^Sy yntb a wei^ 09 the ujqp^nnost^ and let it remain m that state till it is thoroughly coid. Then take it out c^ the clojth, cut it into thin dices, lay them on a dish^ and serve them to table* Garnish your dish with raw parsley.

Calf ^ Head.

Takk a calf's head with the skin cm, (teald off the hair, take put all the bones carefully from the neck, and lay it same time in warm mdlk to make it look white. Boil the tongue, peel it, cut that and the palate into thin sticesy and put them and the eyes info the middle of the head. Take some pepper^ sak, cloves, and mace, and beat them fine ; and add to th^a some grated nutmeg, scalded parsley^ thyme, savory, and sweet marjoram, cut very small. Beat up the yolks of three or fimr egg^ ^)read them ovet the head, and then strew on the ^easomng. RoQ it ^ Tery t^t, tie it found with tape, and boil it ^entfy for tbreie hcmrs in aus mocb watear as will cover it. When you take it out, season the pickle with salt, pepper, and spice, and add to it a jrint of white wine viiiegar. When it is cold put m the .<x^)ar, and cut it in handsome slices when you send it to table.

BoifE your pig^ and thaji nb it afi over with pej^* per and s^It bf^en fine» a f^w ^age leaves, and s^eet herbs cfaft^^d smaU. R^l it up tight, and ^nd it with a fillet. Fill your boiler with soft water, put in a bunch rf sweet hairbs, a few pe|^r-corns, a blade cwr two of mace, eig^t iys ten cloves, a handful ol salt, and a pint of vinegar. When it boils, put in your pig, and * let it boil till it is tender. Then take it up, ai^ when it is almost cold, bind it over again, put it into an earthen pot, and pour the liquor 3^ur pig was boiled in upcm it. Be careful to cover it dose down aiter yoii cutany fpruaie^

r ' '• ' - - EelL '^ '.'"'"' ;'*\'

Whe K ,yoti have thoroughly deansed yoilr eel; txd off the heady tail, and fins, and take out the bones. Lay it flat on the 'hack, and then grate over it a ^mall BQtmeg, vnth tvro or three blades of mace tieat fine, and a little pepper and salt, and strew on these a' hand fill of parsley shred fine, with a few ^agie leaves chop- ped small. Roll it up tight in a cloth, and bind it tight. If it is of a middle siate; boil it in salt iind water toee qugtrtersof an hotur, and hang it up all night to drain. Add to the pickle a pintof vitfegar, afew pepptei?-corii's, and a sprig of sweet triiarjorum; boil it tehniiauteSy and let it stand till the next day. Then <!ake off the cloth, and put your eels iato.the pickles. When you send them ^ table, lay them either whole in the plate, or cut them in slices. Garnish with green parsley* Lampreys may bekdi^e^in^thes^ma ^manner.

" [' Mcklcarel- '- ' '•' '^ •-" • '--

Gar your mackarei, and slit them down Ithe h^lji cut off their heads, take put the bones, arid be c^reral not to cut them in holes, ■ Then lay thetn ; flif tipon then- backs, season them with mace, fiutmeg, ptepper, and salt, and a handful of paifstey shared fine ; ^tr$w it over them, roll them tight,' and' ti^ thefai ^li'separater ly in cloths. Boil them gently ^TVenty ihiriutes in viriegar, salt, and water, then takfe them oilt, ppt iKeni into a pot, and pour the liquor oti iheih, <!nf ' the' tf:16th will stick to the fish. Take the ctoth off the fish the next day, put a little more vin^ar to the pickle, and keep them for use. When ybb send them to' table gar- nish with fennel apd parsley, and put somp of the Hquor under them. '

Salmonv Take a side of salmon, cut off the talL then wash the fleshy.part well, and dry it with a cloth'. % Hub it over with the yolks of eggs, and make some (o'rcei^eat with what you cut off af the tail end.* Takdo|rtlie skin,' and put ito it some parboiled oysters/ a' tailf/j^^ lobsters, the yolks of three or four eggs boiMnard,' six ^ 25*

godnnies^ a handM of rar^t herbs dbiopped smdl^ a Uttle «9l^ dpT^ iMee, natmeg, pepper, aivi ^ted 1ur^i«l4« Work all thot^e well togeth^, v^iib, yc^if of f|gg;qy If^ j it pv^r the fleshy port, mid strew on it a littla pepn^ fpid iwlt* Th^i roll it up iatp a ccdl^r, and hiod it with hroad t^fe. &ox) it in water^ nslt^ and Tin^egar, hat let the Uqppc hoil before wii pnt it in^ and throw ia 9i lt>upch ot sweet herbs^ wipl^ some ^o^d ginger a^a 9^tWf^fi- Let it boil ^ntlj: i^^ two l)Piir9r ana thep taifj^ iFffp. l^ut it into, fi^ pafl^ f»d wl^em the pickA^ fe col4 put it to jow s^moiu ^nd let it tejr in it till panted. j|f you cpYer it with cl^p^ei but<ieri^ it wiQ y^f 9, pobsidej^^bie tiipe.

IN this mode of cookeryj^ b^ erare to make it a rdle, that whatev^ jq^ do it is well covered i^h eUril&ed butter b^r^^, you 9(^ it to the ^yen» i^e. it close wi^ i^troi^g. paper, ^nd liet it be well baked. Whe^it ^me? from the oveQ, pick: out oreiy.bit c^skm you can, and drain away ihe gt^xy, otherwise the article potted will be apt to torn sOur. Beat your sea;^ning very fine^ and strew it 9n gra,dua)JLy. Before ypn pijU; it; into your pot, presi| it weH, ai^d befiwe you p^ pa ywjt ^flarified hi^ef^ 1ft itr b^ peifectiy qold.

SIf CT. h m^Al^ and POVI/tlR.r.

l^v^ your venispn alj oYfer with red wipe; season it with beaten naa^e, pepper and salt; put it into aa earthen dish, and pour over it half a pint of red wine^ and a pound qt butter, and then send it to the oven. If it be a shpulder, put a coagrs^ past^ over it and let-

it kjrmlbe avea «H Q%ht Wkm it comes ocrt, pick the meat clean from the boiies^ aiui beat it in a marbte mortar, with the fat from your gravy. If you find tt not sufficiently seasonedj add moie» with darified but* ter, and keep beatii^ it till it becomes like a 6ne fmbfL Then press it hard dowft into your potsv pmnr clarified butter over it, a|id fe^p it in a dr^ place.

Hares. Gas's your hai-e, wash it thoroughly clean, then cut it upas yota ^etild A6 for eating ; put it Into a pot, and musm it With ipfepper, salt, and mace. Put on it a pound of butter, tie it down close, and bake it in a bread oVen. When it comes out, pick the meat clean from the bones, and pound it very fine in a mortar, , with the fat from your gravy. Then put it close down in your pots> and pour over it clarified butter.

Murble Veal. /BiO\h^ skjin» an4 ^^t a dried tongue as thin as possi- ble, and beat it well with near a pound of batter, and a little beatfaoi mace, till it is like a paste. Have rea-* (Jy some veal stewed, and beat in the same manner; Then put some veal into potting*pots, thin some tongue in lijmps oyer the veal. Ho not lay oifi your tongue in any fi>rm, but let it be in lumps, and it will then cut ijke marbl^. Fill your pert, dose up with veal, pre^ss it very haii^d down, and pour clari&Nl butter ever it. Remember to k^ep it in a dry plaot, and when you s^;id |t to ta^^ cut it into sUces. Gssmish it with

Tongues

Takb a fine neafs tongue, and rub it well over with 9ixt ovs^ oflsahpetre and four ounces of brown su- gar, and let it lie two day& Then boil it till it is quite tender, and take off th^ skin and side bits. Cut the t^ngae in vt^ thin diees, and beM it ii^ a ma^l)te mor- tar witi^i a, pound of ^clarified butter^ and season it to youi? taste with pepper, salt, and mace. Beat all as fito as posaiUe, then pressit close down in small pot- tkig*fM^» and pour w&t tii^an clarified butter.

No. 13. 2 P

fOTTIlfa.

Cfeese and Fmd$. .

fioiL a dried tongue till it id tender; then take a goose and a large fowl, and bone them. Take a quar- ter of an ounce of mace, the same quantity of olives, a large nutn^g, a quarter of an ounce of black pepper, and beat all well together, add to these a spoonful of salt, and rub the toilgiie and inmde of the fowl well with them.- Fut the tongue ii^to the fowl, then season the g6o3e, and iUl it with the fQv^l £U34<toiP^e,ja9d the goose will loftk as if it was whole. : JL^^ it ii^ a pa^ that will just hold it, melt fresh butter enpvgl^tQfCjc^Qr it, send it tp the oven, and bake It an bo»f ;a^d ^h^\ Thf n take out the meat, drain the tyutte]^; ^VBfully from it, and lay it on a coarse cloth till^it. ifi| gqldi. Then take off the hard fat from ,the .grp;vy,'an4 lay;i$ before the fii-e to melt. Put your meat ^aiQ: ii^. thQ pot, and pour your butter' over. it. If there is not enough, clarify more, and let the butter bje an iQch above the meat It will keep a great while, c\it fine,^ and look beautiful, and when yon cut it let it be cross- ways. It makes a very pretty corner-dish for dinnef; or side-idish for supper. .

Beef.

Tak£ half a pound of brown sugar, and an ounce of saltpetre, and rxib it into twelve pcmnds of beefi; Iiet it lie twenty-four hours; then wash it clean, 'anci; dry it well with.axlotii* Seas<iHi it to yourtsiste.with pepper, ^It, itnd mace, and cut it into five dr six pieces. Put it into an earthen pot, .with a pocmd of 'butter in lumps upon it, set it in a hot oven, and let it'stamit three hours, then take it out, cut off the hard outsides, smd beat it in a mortar. Add to it a little i%i(»r^ ^Tp- per, sa^ atid mace. Then oil a pound of battei^iiii the gravy ^^ fet that came fi'om your beef, and ptrt inas you find necessary; ;but; beat the meat very fine. ' Thei^ Pflt it int^ yow .po(t, press it dbse doven, p^^tdf • d^rifi^fl butter over it, ^nd keep it ui a dry place.

Another method pf .potting, beef, and w^hich will* greatly imitate yeftisopi, is this : Take, a botipek ksS'^ beef, and ,fjutjt|^ jejaft <?£ it ^ into pie^s of abo^.a

FomiTG. est

potind wei^t each. To eight poimdf of l^eef take k>ur ounces of saltpetre, the samtf quantity of baj-saltt half a ponnd of white salt, and an ounce of sal pru- nella. Beat all Ihe salt very fine, mix them wdl to- gether, and rub them into the beef. Then let it lie four days, turning it twice a day. After th^ put it into a pan, and cover it with pump water, and a little of its own brine. Send it to the oven, and bake it till it is tender; then drain it from the gravy, and takeout all the skin and sinews. Pound the meat well in a mortar, lay it in a broad dish, and mix on itan ounce of cloves and mace, three quarters of an ounce of pep- per, and a nutmeg, all beat very fine. Mix the whole well with the meat, and add a little clarified fresh butter to moisten it. Then press it down into pots very hard, set them at the mouth of the oven just to settle, and then cover them two inches thick with clarified butter. When quite cold, cover the pots over with white pa- per tied close, and set them in a dry place. It wOl keep good a considerable time.

Pigeons. '

Pick and draw your pigeons, cut off the pinions, wash them clean, and put them in a* sieve to drain. Then dry them with a cloth, and season them with pepper and ssdt. Roll a lump of butter in chopped parsley, and put it into the pigeons. Sew up the vents, then put them into a pot with butter over them, tie them down, and set them in a moderately heated oven. When they come out, put them into your pots, and pour clarified butter over them.

Woodcocks.

Take six woodcocks, pluck them, and draw out the train. Skewer their bills through their thighs, put their legs through each other, and their feet upon their breasts. Season them with three or four blades ' of mace, and a little pepper and salt. Then put them into a deep pot, with a pound oi butter over them, and tie a strong paper over tfa^m. Bak^ thmi in a

moderstte osren, and when they are eaoii|^> lav theqi on a dish to draiiFthe gravy from them, then put them into potting-pots; take all theclear butter from your gravy, and put it upon them. Fill up your pots with clarified butter. Keep them in a dry place for use. Snipes must be done in the same manner.

SECT. IL

PISH.

Take a large eel, and when you have skinned, washed clean, and thoroughly dried it with a cloth, cut it into pieces about four inches long. Season them with a little beaten mace and nutmeg, pepper, salt, and a little sal prunella beat fine. Lay them in a pan, and pour as much clarified butter over them as will cover tliem. Bake them half an hour in a quick oven ; but the size of yom: eels must be the general rule to determine what time they will take baking. Take them out with a fork, and lay them on a coarse cloth to drain. When they are quite cold, season them again with the like seasoning, and lay them close in the pot. Tlien take off the butter they were baked in clear from the" gravy of the fish, and set it in a dish before the fire. When it is melted, pour the butter over them, and put them by for use. You may bone your eels, if you choose ; but in that case you must put in no sal prunella.

Salmon.

Take a large piece of fresh salmon, scale it, and wipe it clean. Then season it with Jamaica pepper, black pepper, mace, and cloves, beat fine, and mixed with salt, and a little sal prunella : then pour clarified butter over it, and bake it^well. When it is done, take it out carefully, and lay it on a cloth to drain. As soon as it is quite cold, season it again, lay it close in your pot, and cover it with clai-ified butter. Or you may pot it in this manner :

Scale and clean a whole salmon, slit it down the baqk, dry it vyell, and cut it as neair the shape, of yoi«r

<pot as you . can. Thau taka t^^ imtm^ m onnGe of mace aud doves beaten, half, an oance of white pepper, and an ounce of salt. Then take out all the bones, cut oflf the tail and the head below the fins. Season the scaly side first, and lay that at the bottom of the pot; then rub theseq^oning on thtf other side, cover it with a dish, and let it stand all night. It must be put double, and the scaly sides top and bottom. Put some biitter at the bottom and top, and cover the pot \tith some stiff coarse paste. If it it a large fish, it will require three hours baking; but if a small one, two hours will be suflEicient. When it tomes out of the oven, let it stand half an hour, then uncover it, raise it up at one end that the gravy may ran out, and put a trencher and weight on it efieptiially to an- swer this purpose. When the butter is cold take it out clear fro^ the gravy, add more butter to it, and put it in^ a pan before the fiore. When it is melted pour it over the salmon, and as soon as if is cold, pa- per it up, put it in a dry place, and it will keep a con- siderable time. Carp, tench, trout, and several other sorts of fish, may be potted in the same manner.

Lobster.

Boil a live lobster in salt and water, and stick a skewer in the vent to prevent the water getting in. As soon as it is cold, take out all the flesh, beat it fine in a mortar, and season it with beaten mace, grated nutmeg, pepper, and salt. Mis dl together, melt a piec^ of butter the size of a walnut, and mix it with tlie lobster as you beat it. When it is beat to a paste, put it into yom' pot, and press it down as close and hard as you can. Then set some butter in a deep broad pan before the fire, and when it is all melted, take off the scum, at f^e top,, if any, and pour the clear butter over the fish as thick as a crown-piece. The whey and churn-milk will settle at the bottom of the pan; . but take care that none of that goes in, and always lei; your better he,.very good, or you will spoil all. If vou choose it, you may put in the meat i^bole, witli the.

body ndauA namng it, laying them at do6ef tdgeQier as yoa caiiy «id pooring the butter met tliem.

CHAPTER XXIV. ^

CURING VAEIOUS KINDB OF MEATS, SOUSINGS^ 4>C.

CUT off a fine ham from a fet hind qtmrt^ of pork. Take twe otmces ef saltpetre, A pound of coarse sugar, a pound of common salt, and tv^o ounces 6f sal pru- nella; mix all together, and rrib ft well. Let it lie a month in this ptckle^ turning and basting it every day; then hang it in a wood smoke in a dry place, so that no h^it eomes to it; and, if you intend to keep them long, hang them a month ot two in a damp place, and it will make them cut fine and short. Never lay these hams in water till you boil them, and' then boll them in a copper, if you have one, or the largest pot you have. Put them into the water cold, and let them be four or five hours before they boil. Skim the pot well, and often, till it boils. If it is a very large one, three hours will boil it; if a small one, two hours will do, pn)vided it is a great while before the water boils. Take it up half an hoar before dinner, pull off the skin, and throw raspings, finely sifted, al! over. Hold a red-hot salamander over it, and when dinner is rea- dy, take a few raspings in a sieve, and sift all over the dish, then lay in your ham, and with your finger make figures round the edge of yout dish. Be sure to boil your ham in a» much watei' as^ you can, and l^eep skim- ming it all the time it boib. The pickle you take your ham out of wffl do fisiefy for tongues. Let them lay in it a fortn^ht, and then lay them in a place where there is woefd smoke, to dry. When you broil any slices of ham or bacon, haVe some boiling water ready, let them lay a minute or two in' it, and then put them on a gridiron. This is a Very good method, as it takes* out the viol^ce of the salt, and makes^ them have -a fine iHrrbun ^

Mix wqU togeihw half a peek of salt, Ibvee oonoes of saltpetre, half aa ounce of sal jHTUBella, and fi^e pounds of very coarse salt. Rub the hams well with this :, ptlt them into a large pan or pidding-tub, and lay the remainder on the top. Let them lie three days, and then hang them up. Put as much water to the picld^ as will, cover the hams, adding salt tiU^ it will bear an egg, md then boil and strain it^ The tiext .mpraiilg. put ih tbQJuams, and press thefii down so that they i0i|y be wrewd^ Let &em ky a fortnight, then .rol^ a^ffm Yfisil with tean^ and dry them. The quan-^ tily of ii^re^^l^its b$re djxeoted, is for doing three middle-r6£9e4 h^m^ at onoe^ so that if you do only one, joa musj; pr^gH^tiim tbe quantity of each article.

JVew Et^gland Hams. Get l^wofi^e hw^, and in the mode of cure for this pvurpose, proceed a^ follows : teke two ounces of sal prun^Ua, beat it fine, r^b it well ib, and let (iiem lie itweuty-four hoalr^. Then take half a pound of bay- ^fdt, a\auarter of a pound of wmmon salt^ and one ounce of saltpetxeTail beatBne, and half a pound of the podj;sest sugar. Rub all these well in, and let theni Ite two or tlufee days- Then take some winte com* mon salt, and make a pretty strong brine, with about two gallons of water and half a pound of brown sc^ar. Boil it well, and scuna it when cold ; put in the hams, and turn them every two or thr^e days in tbe pickle for three weeks. Then hang them up in a chimney, and smoke them well a day or two with horse litter. Afterwards let them hang about a week <m the side of the kitchen (^mn^y, a^d then take them down. Keep thei^ dry in a large box, and cover them well with bran. T^ey wiU keep good in this state for a year, though if wante4, may be u§ed m a mon^h.

Bacon. Take oft all the inside fat of a ^ide of wrk, and lay it on a long board ojr di^eiiser, that tjie fcjpod.w* TO*

004 OUR I KG.

from it. Rub it well on both sides with good salt, and let it lie a day. Then take a pint of bay-salt, a quar* iter of a pound of saltpetre, and beat them both fine ; . two pounds of coarse sugar^ and a quarter of a peck of common salt. Lay your pork in something\hat will hold the pickle, and rub it well with the above ingre- dients. Lay the skinny side downwards, and baste it every day with a pickle foi* a fortnight. Then hang it in a wood-smoke, and afterwards in a dry but not )iot place. Remember that all-ltamsand bacons should hang clear from every thing, and not touch the wall. Take care to wipe off the old salt before" yon put it into the pickle, and never keep bacon or hams in *a hot kitchen, or in a room exposed to the rays of the sun, as all these matters will greatly contributef to make them rusty.

Mutton Hams.

Take a hind quarter of mutton, cut it like a ham, aiui rub it well with an ounce of saltpetre, a pound of coarse sugar, and a pound of common salt, mixed well tf^ether. Lay it in a deepish tray^widi the skin down- ward, and baste it with the pickle every day for a fort* night. Then roll it in sawdust, and hang it in a wood- smoke for a fortnight. Then boil it, and hang it up in a dpy plaee. You may dress it whole, or cut slices off, and broil them^ which will eat well, and have an ex- cellent flavour.

Beef Hams.

Cut the leg of a fat Scotch or Welch ox as nearly in the shape of a ham as you can. Take an ounce of bay-salt, an ounce of saltpetre, a pound of comtnon salt, and a pound <Jf coarse sugar, which will be a Sufficient quantity for about fourteen or fifteen pounds of beef; and if a greater or less quantity of meat, mix your, ingredients in proportion. Pound these ingredients, mix them well together, rub your meat with it, turn it every day, and at the same time baste it well with the pickle. Let it lie in this state for a month, then take it out, roll it in bran or sawdust, and hang it in a wood-*- smoke for a month. Then take it down, hang it in a

dty place, ^d keep ft for use. You may drew it in whatever mauner you please, and as occasion. may re- quire. If you boil a piece of it, and let it be till it is cold, ityill eat very good, and shives like Dutch beef; or it is exceeding fine cut into rashers and broiled, with poached eggs laid on the tops.

Keafs Tongue. Scrape your tongue clean, dry it well with a cloth, and then salt it with common salt, and half an ounce of saltpetre well mixed togi^her. Lay, it in a deep pan, and tura it evesry day for a week or ten days. Then turn it again, and let it lay a weekionger. Take it out of the pan, dry it with a "cloth, strew flour on it, and hang it up in a moderate warm place to dry.

Hung Beef. Make a strong brine with bay-salt, saltpetre, and pump-water ; put a rib of beef into it, and let it lay for nine days. Then hang it up a chimney where wood or sawdust is burnt. When it is a little dry, - wash the outside with bullock's blood two or three times, to make it look black ; and when it is dry enough boil it, and serve it u^ with such kind of vegetables as you think proper.

Another method of preparing hung beef is this : take the navel-piece, and hang it up in your cellar as long as it will keep good, and till it begins to be a little sappy; then take it down, cut it into three pieces, and wash it in sugar and water, one [riece after another. Then take a pound of saltpetre, and two pounds of bay-salt, dried and pounded small. Mix with them two or three spoonsful of brown sugar, and. rub your beef well with it in every place. Then strew a suf-' ^cient quantity of common salt all over it, and let the beef lie close till the salt is dissolved, which will be in six or seven days. Then turn it every other day for a fortnight, and after that hang it up in a warm but not hot place. It may hang a fortnight in the kitchen, and when you want it, boil it in bay-salt and pump- water till it is tender. It will keep when boiled, twt-

908 ouaiNO*

01^ three inMitht% rubbing it witti a gre9tirjA4iL or patting it two or three minutes into boitiog wat» la take off the Inoukliness.

Dutch Beef. ^

Take a buttock of beef, cut off all the fat, and rub the lean all over with brown sugar. Let it lie two or three hours in a pan or tray, and turn it two or three times. Then salt it with saltpetre and common salt, and let it lay a fortnight, turning it every day. After the expiration of this time, roll it very straight in a coarse cloth, put it into a cheese^press for a day and a night, and then hang it to dry in a chimney. When you boil it put it into a doth, and when cold, it will cut like Dutch beef.

Hunting Beef. • Take a pound of salt, two ounces of saltpetre, a quarter of a^und of brown sugar, one ounce of cori- anders, one eunce of cloves, half an ounce of mace, half an ounce of nutmeg, two ounces of allspice, a quar*^ ter of a pound of pepper, half an ounce of chyan pep per, and two ounces of ginger ; let the whole be ground and well mixed. Take your buttock <Sf beef and rub it well with the spices, and keep turning and rubbing it every day, one month : when your beef is to be done, take a deep pan, put in your beef with plenty of fat over and under, taking care that your beef does not touch the l^ttom of the pan. Cover your pan down close so that the steam does not come out, which may be prevented by putting a paste to the cover made 01 flour and water. Send it to the oven, and if moderate it will be done enough in five hours. It should not be taken out of your pan till quite cold; be sure to have, plenty of fat, as there must not be any water put in.

Pickled Porjc. Bone your pork, and then cut it into pieces of a size suitable to lay in the pan in which you intend to . put it Rub your pieces first with saltpetre, and then with two poiuds of common salt, and two of bay-salt^

mixoliloeetlMr. Put a layar of oomiKm salt at the iMnuiiM oi your pan or tab» cover every piece oyer with common »ait, and lay them one upon another as even as you can, filling the hollow places on the sides with salt. Jts your salt melts on the top, strew on more, lay a coarse cloth over the vessel, a board over that, and a weight on the board to keep it dowfi. Cover it close, strew oh more salt as may be occasionally necessary, and it will keep good till the very last bit*

Mock Brawn,

Take the head, and a piece of (iie belly-part of a young jrf>rker, and rub them well with saltpetre. Let them lay three dajrs, and then wash them clean, Split the head and boil it, take out the bones, and cut it into pieces. Then take four cow-heels boiled tender, cut them in thin pieces, and lay them in the belly-piece of pork, with the head cut small. Then roll it up tight with sheet-tin, and boil it four or five hours. When it comes out, set it up on one end, put a trencher on it within the tin, press it down with a large . weight, and let it stand all night. Nfext morning take it out of the tin, and bind it with a fillet. Put it into cold salt and water, and it will be fit for use. If you change the salt and water every four days, it will keep for a long tijne.

Turkey soused in Imitation of Sturgeon.

Dress a fine large turkey, dry aild bone it, then tie it up as you do a sturgeon, and put it into the pot, . with a quart of white wine, a quart of water, the same quantity of good vinegar, and a large handful of salt; but remeriabcr that the wine, water, and vinegar, must boil before you put in the turkey, and that the pot must be well skimmed before it boils. When ij is enough, take it out, and tie it tighter ; but let the liquor boU a littje longer. If you think the. pickle , wants more- vin^^aj; or salt, add them when it is - coWa »wl fow it tipQHt . the turkey- Ji you keep it ' covered close from the air, and in a cool dry place, it '

908 aoo«fjr0*

wiU be etioa^ gwd ibr some tQoiithis. Sate «&iire H more than staif eon, and it is generally eaten wkh ml* vinqgai^ and sugar, for sance. v

To make fine Sausages.

Taki six* pounds of young pork, free froih skiti, gristles, and &t. Cut it very small, and beat it in a mortar tUl it » very fine. Then shred six ponnds of beef-siset very fine, and firee from aU skin. Take a good deal of si^e, wash it very clean, pick cS Ihe leaves, and shred it fine. Spread your meat on a clean dresser or table, and then shake the sage all over it, to the quantity of about three large spoonsful. Shred the thin rind of a middling lemon vety fine, and throw them over the meat, and also as many sweet herbs as, when shred fine, will fill a large spoon. Grate over it two nutmegs, and put to it two tea-spoonsful of pep- per, and a large spoonful of salt. Then throw over it the suet, and mix all well together. Put it down close in a pot, and when you use it, roll it up with as much egg as will tnake it roll ^nooth. Make them of the size of a sausage, and fry them in butter, or good drip* ping. Be careful the butter is hot before you put them in, and keep rolling them about while they are doii^. When they- are thoroughly hot, and of a fiaie light brown, take tliem out, put them into a dish, and serve them up. Veal mixed with pork, and done in this maiw ner, eats exceeding fine.

Oxford Sausages.

Take a pound of young pork, fat and lean, with- out skin or gristle, a pound of lean veal, and a pound of beef-suet, chopped all fine together; put in half a pound of grated bread, half the peel of a lemon shred - fine, a nutmeg grated, six sage-leaves washed and chopped very fine, a tea-spoonful of pepper and two of sajt, some thyme, savory, and marjorum, shred fine. Mix 331 well together, and put it close down in a ]Mui till you use it. Roll it out the size of a common sau^ « sage, and fi^y them in firesh butter of a fine brawA) w broil them over a clear fire, and emd th€»n t0 MUe as hot as possible.

CHAPTER XXT. MBf HODS or KKBPIIfO TBOBTAVLBS, fB^TS, 4^.

To keep Green Peas till Christmaa.

PEAS for tlw purpose mn^t b^ chiMejn very fine, youQg and fresh gathered. SheU Hiiwi^ atid-pat them into boilii^ water with some salt in it. Wh^ft they have bpiled five or six mtnate^ throw them itato a cullender to drwi. Th^i lay a eloth fom or fivfe times doable on a table, and spread tliem on it. Dry them welly and having your bottles ready, fill them and cover them with mutton-fal; firied. Cork them as close-as possible, tie a bladder over, them, and set them in a cool place. When you use them, boil the water, put in a little salt, some sugar, and a piece of^ butter. As soon as they are enough, throw them into a sieve to drain; then put them into a saucepan with a^good piece of butter, keep shaking it round till the . butter is aU melted, tiien turn them into a dish, and send them to table.

To keep Gooseberries.

Put an ounce of roche-alum, beat very fine, into a large pan of boiling hard water. When you have picked your gooseberries, put a few of them into the bottom of a hair sieve, and hold them in the boiling water till they turn white. Then take out the sieve, and spread the gooseberries between two ciesm cloths. Put more gooseberries in your sieve, and then repeat it till they are done. Put the water into a glazed pot till next day; then put your gooseberries into wide« mouthed bottles, {Hck out all the cracked and l»oken ones, pour the water clear out of the pot» and fill yoor bottles with it Then cork them looBdy, and let them stand a fortnight. If they rise to the corks, draw them out, and let them stand two or three drjns uncorked. > Then cork them quite close> and they wiU keep |;o<id several months.

Another method of keeping gooseberries is this : Pjck them as large $nd dry as you can, and hstving

310 F&U1TS» 4*^.

taken care that your bottles are dean and dry, fill asid cork them. Set them in a kettle of water up to the neck, and let the water boil veiy riowljr tiH jon &id the gooseberries are coddled ; then take them out, and put in the rest of the bottles till all are done. Have ready some rosin melted in a pipkin, and dip the necks of the bottles into it, which will prevent all air fiom getting in at the coik. Keep them in a cool dry place, »nd when you use them they will bake as red as a dierry, and have their natural flavour.

To keep Mushrooms. Take large buttous, wash them in the same man- ner as for stewiiig, and lay them on sieves with the stalks upwards. ' Throw over them some salt, to draw out the water. When they are properly drained, put them into a pot, and set them in a cool ovei^ for an hour. Then take them out carefully, and lay them to cool and drain. Boil the liquor that comes out of them with a blade or two of mace, and boil it half away. Put your mushrooms into a clean jar well dried, and when the liquor is cold, pour it into the jar, and cover your mushrooms with it. Then pour over them ren- dered suet; tie a bladder over the jar, and set them in a dry closet, where they will keep very well the greater part of the winter. When you use them, take them out of the h'quor, pour over them boiling milk, and let them stand an hour. Then stew them in the milk a quarter of an hour, thicken them with flour, and ' a large quantity of butter ; but be careful you dp not oil it. Then beat the yolks of two eggs in a little cream, and put it into the stew ; but do not let it boil after you have put in the eggs. Lay unroasted sippets round the inside of the dish, then serve them up, and ] they will eat nearly as good as when fresh gathered. If they do not taste strong enough, put in a little of the liqnor. This is a very useful liquor, as it will give a sbrong flavour of fresh mushrooms to all made dishes.

To BptUe Damsons. Take your damsons before they sure too ripe» put

tlMDi iiit0 wide-mooihed bottles, and optk tiiein dowa tight ; then pot them into a moderate 6ven, and about three hours will do them. You must be careful your oven is not too hot, or it will make your fruit fly» All kinds t)f fruits that are bottled may be done in the same way, and if well done will keep two years. Ailer they are done they must be put away, with the mouth down- ward^ in a cool ^ace, to keep them from fermenting.

*^* Rememberf^that every species of the vegetaUo tribe designed for future use, at times out of the natural season, must be kept in dry places, as damps will not only cover them with mould, but will also deprive them of their fine flavour. It must likewise be observed, that while you endeavour to avoid putting them into damp places, you do not place them where they may get warm, which will be equally detrimental ; so that a proper attention must be paid to the observance of a ju- dicious medium. When you boil any dried vegetables, always allow them plenty of water.

CHAPTER IXVL

POSSETS, GRUELS, ^e.

Sa(^ P&ssets.

BEAT up the yolks and whites of fifteen eggs, and then strain them ; then put three quarters of a pound of white sugar into a pint of canary^ and mix it with your eggs in a basin ; set it over a chafing-dish of coals, and keep continually stirring it till it is scalding hot. In the mean time grate some nutmeg in a quart of milk, and boil it, and then pour it into your eggs, and tvine while they are scalding hot. As you pour it hold your hand very high, and let another person keep stirring it all the time. Then take it oflf, set it before the fire half an hour, and serve it up.

Another method of making sack-posset is this : take four Naples biscuits, and crumble them into a quart of new milk when it boils. Just ^ve it a boU, take it offf tp^ivte in Mxnne nutmegs^ and sweeten it to jmac

312 ' FOSSE ri, ^c.

palate. * Then pour in half a pint of sack, keep stir- ring it all the time, put it into your basin, and send it to table.

Wine Posset.

BorL the crumb of a penny loaf in a quart of millc till it is soft, then take it off" the fire, and grate in half a nutmeg. Put in sugar to your taste, then pour it into a china bowl, and put in by degrees a pint of Lisbon wine. Serve it up with toasted bread upon a plate.

Ale Posset.

Take a small piece of white bread, put it into a pint of milk, and set it over the fire. Then put some nutmeg and sugar^ into a pint of ale, warm it, and when your milk l)oils, pour it upon the ale. Let it i^and a few minutes to clear, and it will be fit for user.

Orange Posset. Take the crumb of a penny loaf grated fine, and put it into a pint of water, with half the peel of a Seville orange grated, or sugar rubbed upon it to take out the essence. Boil all together till it looks thick and clear. Then take a pint of mountain wine, the juice of half a Seville orange, three ounces of sweet s^lmonds, and one of bitter, beat fine, with a little French bran- dy, and sugar to your taste. Mix all well together, put it into your posset, and serve it up. Lemon pos- set must be made in the same manner.

White Caudle.

Take two quarts of water, and mix it w^ith four spoonsful of oatmeal, a blade or two of mace, and a piece of lemon-peel. Let it boil, and keep stirring it often. Let it boil a quarter of an hour, and be care- ful not to let it boil over, then strain it through a coarse sieve. When you use it sweeten it to your taste, grate in a little nutmeg, and w^hat wine you think proper; and if it is not for a sicjt person, squeeze in the juice of a lemon.

Brown Caudle,

Mix your gruel as for the white caudle, and when

you have strained it, add a quart of ale that is not bitter. Boil it, then sweeten it to your palate, and add half a pint of white wine or brandy. When you do not put in white wine or brandy, let it be half ale.

White Wine Whey.

Put in a large basin half a pint of skimmed milk and half a pint of wine. When it has stood a few mi- nutes, pour in a pint of boiling water. Let it stand a little, and the curd will gather in a lump, and settle at the bottom. Then pour your whey into a china bowl, and put in a lump of sugar, a sprig of balm, or a shce of lemon.

Water Gruel.

Put a large spoonful of oatmeal into a pint of water, and stir it well together, and let it boil three or -four times, stirring it often ; but be careful it does not boil over. Then strain it through a sieve, salt it to your "palate, and put in a good piece of butter. Stir it about with a spoon till the butter is all melted, and it will be fine and smooth.

Barley Gh^ueL'

Put a quarter of a pound of pearl-barley, and a stick of cinnamon, into two quarts of water, and let it boil till it is reduced to one quart. Theu strain it through a sieve, add a pint of red wine, and sweeten it to your taste. .

Orgeat Paste.

Take three quarters of a pound of sweet almonds, and a quarter of a pound of bitter almonds^ blanch and pound them in your mortar, wetting them from time to time with orange-flower water that they may not oil. When they are pounded very fine, add three quarters of a pound of fine pounded sugar to it, and mix the whole into a stiff paste, and then put it into your pots for use. This paste will keep six months. When yon wish to use it, you may take a piece about the size of an egg and mix it with half a pint of water, and squeeze it through a fine napkin.

:<iK lu ■ 2 u '

A14

CHAPTER XXVIJ,

MADE WINES, 4-c.

A STRICT and attentive management in the making of these articles is the grand means by which they are to be brought to a proper ^;ate of perfection ; and with- out which, labour, expense, and disrepute, will be the final, and disagreeable consequences. To prevent the last, and promote the first, let a due pbsfsryapqe be paid to the tollowing general rules : do vol let such wine3 as re(|uire to be. made witli boiling watar stand too long after drawn, before you get them cold*, ^d he careful to put in your barm in due time, otherwise it will fret after being put into the cask, and can never be brought to that gtate of fineness it ought tp be. Neither must you let it work too long in tw huttf as It will be apt to take off the sweetness and flavour of the fruit or flowers from w hich it is n^ade. Let your vessels be thoroughly clean and drv, and before you put in the wine, give them a rince with a little brandy. When the wine has done fermenting, bung it up close, and after being properly settled, it will draw to your wishes.

Raisin Wine.

Put two hundred wei^t oJF raisins, with, all their stalks into a large hogshead, and fill it up with water. Let them steep a fortnight, stirring them every day. Then pour off the liqjior, and press the raisins. Pot both liquors together into a nice cleaa vessd that will |ust hold it, &>€ remember, it must be qpite full. Let it stand till it is done hissing, or making the least noise, then stop it close, and let it stand six. months. Then peg it, and if quite clear, rack it off into another ves- sel. Stop it again close, and let it stand three months longer. Then bottle it, and when wanted, rack ii off into a decanter.

JtB excelUnt Wine from Smyrna Currants. To evgry {(aUon of vrater pat two pounds and Hcrt^ quarters of brown sugar, and one pound and a faatfof

^mj^n oornuito. Boil the 8»gar and water for half Wt hs>w% and fine it with whites of e^ ; when near cold, pot some fresh barm to it, and let it stand in the tub seven or eight days, stirring it once a day. Cut your currants a Uttle with a chopping knifct then put ihem into a barrel, and pour the wine on them. Have feacly some isinglass dissolved in a Httle of the wine, and pat it into the barrels, stirring it every ds^y for six Of eight weeks, then close it up, a^d in aboijt nine niontilis it will be ready to bottle.

CurruHkt Wine.

Gk^tuML yoffl? fruit on a fine dry day, and when ftiey ai?e qoHe ripe. Strip them ftpta, the stalks, put tlieai: into a large pan, and bruise theip with a wooden pestiei Let them lay twenty-four hours to ferment, then mh the liqisor through a hair sieve^ but do not let your kaacb touch i%. To every gallon of liquor put two pounds and ahalf of white sugar, stir it welj together, and put it into your vessel. To every six gallons put in a quart of brandy, and let it stand six weeks. If it is tiben fine, bottle it; but if not, draw it off" as clear as you can into another vessel, or large bottles, and in a fortnight put it into smaller" bottle^, cork them close, and; set it by for use.

Qoaseberry Wme.

Gather your gooseberries in dry weather, and at thee time when they are about halfripe.. Gather abopt a peck in.quantity, and bruise them well in a clean tub. Then take a horse-hair cloth, and press them as much as possible without breaking the seeds. When you have squeezed out all the juice, put to every gallon three pounds of fine dry pounded sugart Stir it all together till the sugar is dissolved, and then put it into a vessel or cask, which must be quite filled. If the , quantity is ten or twelve gallons, let it stand a fortnight, bnti if it is a twai^ gallon cask, it must stand t&ee wwldah fitefc it ina eool place; then draw it off from thfiilMS, aond pow in* the clear liquor again. If it is a 27

516 MADE WINB8.

ten gallon caak, let it stand three months ; if a tw^enty gallon cask, four months; then hottle it off, and it wifi draw clear and i&ne.

Mulberry Wine.

Gather your mulberries when they are in the state of changing from red to black, and at that time of the day when they are dry from the dew having been taken off by the heat of the sun. Spread them loose on a cloth, or a clean floor, and let them lay twenty- four hours. Then put them into a convenient vessel for the purpose, squeeze out all the juice, and drain it from the seeds. Boil up a gallon of water to eich gallon of juice you get out of them ; then skim the water well^ and add a little cinnamon slightly bruised. Put to each gallon six ounces of white sugar-candy finely beaten. Skim and strain the water, when it has been tak^d off, and is settled; and put to it some more juice of the mulberries. To e^ery galloa of the liquor, add a pint of white or rhenish wine. Let it stand in a cask to purge or settle for five or six days, and then draw off the wine, and keep itin a.coolplace*

Raspberry Wine,

Pick some of the finest raspberries you can get, bruise them, and strain them through a flannel bag into a stone jar. To each quart of juice put a pound of double-refined sugar, then stir it well together, and cover it close. Let it stand three days, and then pour it off clear. To a quart of juice put two pints of white wine, and then bottle it off. In the course of a ' week it will be fit for use.

Dqmsom Wine.

' After you have gathered your damsons, which mast be on a dry day, weigh them and then bruise" them* Put them into a stein that has a tap in iti and to every eight pounds of fruit put a gallon of w^ter. Boil the water, skim it, and pouv it scalding hot on * ypur fi-uit. When it has stood two d&ys dnvr^oS^ •

MADE WrtCES.. 3}1

and, pot it into a vessel, and to every gallon of liqnor put two pounds and a half of fine sugar. Fill up the vessel andistop it close, and the longer it stands the better. When you draw it off, put a lump of sugar into every bottle.

Orange Wine. Boil six gallons of spring water three quarters of an hour, with twelve pounds of the best powder sugar, and the whites of eight or ten eggs well beaten. When it is cold, put it in six spoonsful of yea«t. Take the juice of twelve lemons, which, being pared, must stand with about two pounds of white sugar in a tankard, and in the morning skim off the top, and put it in the water. Then add the juice and rinds of fifty oranges, but not the white parts of the rinds, and then let them work all together for forty-eight hours, Then add two quarts of Rhenish or white wine, and put it into your vessel.

Orange wine may be made with raisins, in which case proceed thus : take thirty pounds of new Malaga raisins picked clean, chop them small, and take twenty large Seville oranges, ten of which you must prepare as thin as for preserving. Boil about eight gallons of soft water till one third of it is wasted, and let it cool a little. Then put five gallons of it hot upon your raisins and orange-peel, stir it well together, cover it up, and when it is cold, let it stand five days, stirring it once or twice a day. Then pass it through a hair sieve, and with a spoon press it as dry as you can Put it in a rundlet fit for use, and put to it the rinds of the other ten oranges, cut as thin as the first. Then make a syrup of the juice of twenty oranges, with a^ pound of white sugar, which nmst be done the day before you tun the wine. Stir it well- together, and stop it close. Let it stand two months to clear, and then bottle it off. This wine greatly improves by time, and will drink much better at the end of the third year than the first.

Lemon- Wine. Pa££ off the rinds of six large lemons, cut them.

318 MABfiWiiifift.

and tsqi)eea;e 6ut the jtdce. Steipp th^ rtnld^ in the juici^, and put to it a quart of brandy. Let it dtAikt thre^ days in an earthen pot close stopped; then Wque^ze six more, and mix it with two quarts of spring watet, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and let it stand till it is cool. Then add a quart of white wine, inix them together, and run it through a flannel bag into som^ vessel. Let it stand three months, aiid then bottle it off. Cork your bottles well, keep it cool, and it will be fit to drink in a month or six weeks.

Lemon wine majr be made to drink like citron wa- ter, the^method of which is as follows: pare fine a dozen of lemons very thin, put the peels intd five quarts of French brandy, and let them stand fourteen days. Then make the juice into a sjrup with three pounds of single-refined sugar, and when the peels are ready, boil fifteen gallons of water with forty pounds of single- refined sugar for half an hour. Then put it into a tub, and when cool, add to it one spoonful of barm, and let it work two days. Then turn it, and put in the l»ran- dy, peels, and s)rrup. Stir them.altogether, and close up your cask. Let it stand three months, then bottle it, and it will be as pale and fine as an})^ citron water.

Grape Wine.

Put a gallon of water to a gallon of grapei^. Bruise the grapes well, let them stand a week withdiit stir- ring, and then draw off the liquor. Put to a gallon of the wine thi-ee pounds of sugar, and then put it into a vessel, but do not fasten it up with your bung till it has done hissing. Let it stand two months, and it wifl draw clear and fine. If you think proper you may then bottle it, but remember your cork is quite close, and keep it in a good dry cellar.

Cherry Wine.

Gather your cherries when they are quite ripe, pull them from the stalks, and press them through a hair-sieve. To eveiy gallon of liquor put two pounds

oClnwijp^^t^^artedy beaten, then stir it tog^SHteti arid fiat it ijato. a veasdi tliat wiU just ccN^tain it. When it }}as 4oae;^KK>riaiig» and oeases to make any noiscf, stop ^ very close for tiaee months, and then bottle it off for use.

Elder fVine. Pick your elder- berries when they are full ripe, put them into a stone jar, and set them in the oven, or in w kettle^of boiling water till tbe jar i$ hot through ; then take tkemout, and strain them through a coarse sieve, wringing the berries, and put the juice into a clean ket- tle< .' ffo every quart of juice, put a pound of fine Lis- bon: ^mgar, fet it boil, arid skim it well. When it is elear and fine, pour it into a cask. To every ten gal-^ kms^of wine, add an ounce of isinglass dissolved* in Gidar, and six whole eggs: Close it up, let it stand six OMMths^ and then bottle it.

. . Apricot Wine.

-.. Pot thMe pounds of sugar into three quarts of wa- t», let them boil together, and skim it well. Then pot in six ponndsi of apricots pared and storied, and let . them boii' till they are tender. Take out the apricots, aiui when the Kquor is cold, bottle it up. For present use. the apricots will msi^kegood marmalade.

Quince Wine.

Gather twenty larg^ quinces, when they are dry and full ripe. Wipe them clean with a coarse cloth, and g^ate them with a large grate or rasp as near the cotestm you can; b»t do not toikch the chores. Boil a gaUon.ofspring-wate^, throw in your quinces; and let " them boil safHy about a> quarter of an hour. Then ' strain them well into an^ earthen pan 6n two pounds ^ of double-refined sugar. Pare the peel of two large lemon^^ throw them in, and sqneesee the juice through . a sieve. Stir i^ about till it is very cold, and then toast a thin slice of bread very brown, rub a little yeast oQiity and let the 'whMe stand close covered twenty- four hours. Then take out the toast and lemon^ pat' 27* •

the wiM ma <U»k, keep it tlntaeiiiohtlM, flMl th^ He it . If^yttu iBidae a twenty gdlottettki let^k lA&ml ^ix mooths before you battle it; and iemetfiber, wben you strain yma iiiiiiices, to wvng them liard iti atiomft cloth.

Blackberry Wine.

LEt your berries be foil ripe wha» you gather theni for this purpose. Put th^a into a large yessel ^littiet of wood or stone, with a tap m it, and povir upoii tbent as much boiling water as will cover them. As aqmi aa the heat will permit you to put your hand into the veiN sel, bruise them well till all the berries are bnriaaM Then let them stand covered till the berries tegi» tt> rise towards the top, which they will do in three cor' four days. Then draw off the clear into asMlAmrv^m sel, and add to every ten quarts of this Mquof ooia pound of sugar. Stir it well in, and let it stand to work a week or ten days in another vessel like the first. Then draw it off at the cork thiw^h a ji^Ify^b^g: ind^ a large vessel T^e four ounces of kingbun^ ea^ ky xt to steep twelve hours in a pint of white wine. Tlie next morning boil it upon a slow fire till iii ia all 4ah solved. . Then take a gallcm <^yow Wftdnberrjr jmt^ put in the dissolved isinglass, give them a boH togetket ^ and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off, and keep it in a cool place.

Turnip Wide.

TaSe what quality of turnips you think popfff pare and slice them, put them into a cider*pt^M, ^Hvd squeak ovtb all' tbe juice. . T<r efveHj ^km of jM^ ^t three poimdsi of hu»p st^^, put belli into a veiitel juM large eno^h to hold them, and add to ev^ gaildn of' juice half a p&it of brandy. Lay something ovet the bung for a week ; and when yon aris sliire it has^ dMte working, boie^ it down ck3se. Let it stafnd tfaM^ months, then dr«w it off into andthcf} vettid, aM w8e* it ia line, put it into bottites.

IbMMWillMtf Ml

Birdi WhU. Tttis wine riitrtit I* made at thtki finie of l!hi ^M iHien th^ Nqtidr fh>Uk the bi^h-tre^ tixi b6 b€^tptt>« ecffed. Thte is in the biiginAmg df M^Lr6h, whiftn ili^ sap is rising, and before the leav^ shoot out ; for wlniti the sap isiX)ming forward, and the \eixek Appe^, ihS joice, by bdng long digested hi the b^k, grcr^^ thick and colourcid,* wMeh bifbte was thiiof ktiA Aht. ^h^i method of pwycnring <he jdw* i^, by borfiV| holeiSi' iH i\ii body of the tre*, arid pottitt^ ftMsfets, Which kk tfeUib iy made of the branches of eider, the pith being tstkldtl out. Yon may, withont huMng the tree, if it is lar^e, tap It in sereral pfetces, fetur 6r &rb at sj time, sKifdf by that means save, from a good mstnfy tirees, s^eral gal^ Ions every day. If yon do not g;el; eHottgh in one day« the bottle m wfaldi it drops must be corked do$^, dnA rosined or waited ; however/ mtdce isse of it as ^oon as you caik^ Tahe <iie sap, and boil it as lon^ as any semn wiU rise, skinlniii^t i* aOI ihe tim«. To ev^y geHon of liqaor put fefkr poianife of gdbd tmgttr Md tt^ tkin peel c^a lemon* Then boil itlbjlf m hOtir, and keep skimming it wdtt. POur it intt> a deftilL tdby Arid when it is almost cold, set it to work with yeast spread upon a toast. • Let it sftaftd fit-fe or six days, stirring it oftem. Then tsOce^d (^ask yM \ktge ^hough^ to hdM all the liquor, fii^ il lai^g^ match dipped 9it htiiiH^Miik) atid throw it intA th<!? cteft, stO^ it d6^ «» the' Aa^ft* is* extingoish^d,' UK^n turn "^onr Winef, AM Wy flW? bftt^ on lightly till you find it h^i dbn^ y/dritMg. Stop § close, and, after three nioiitiy, holtiiiltlS.

JBo«6 tVine.

Put into a tfril-^ated earthen v^tM ttitirir giffioiff of tos&^Wi^r drawif vHth ai ootd stttL Ftd ififb it tf sufficient quantity of rose-leaves; 6(fve)t it cloM/ iiild §St^ It for an hour in a kettle or copper of hot water, to to take out the whole stren^h and flavour of the roses. Wh«h it is <^d, fteis the r6se^ieaves' h^ ffOd tKe liqObr, and U&t^&igilk ones o^ i«, 'neii^tiM^ ft ififi tW li^Qor hsUgOt HkeMl sti^ntttKof the^ro^tiii 'ft^^Vifi^

Na. 14. 2 s

gallon of liquor put tlii:;eejK>iKiteof loaf sugv, aad^itir it well that it loay melt and disp^psseiia /^very-pwt. Then put it into, a cask^ or oth^^menieait ve9s«l« tc« ferment, ai^d throw into it a^ piece pf brea4 toasted hard and covered with yeast. Let it stand a mouthy when it will be ripe, and have all the fine flavour and* scent of the roses. If ypu add some wine and spices, it wiQ be a considerable improvement. By the same mode of infusicm, wines; may be majde firom any. other flowers that have an odoriferous sqent, jtfid ^gf^t^&jl flavour. .,

Gitifger Wine.

Put. seven pounds of Lisbda sugar intafmo* gaBons

of spring water^ boiltthem a quarter of an hour, amd*

keep skimming it all the time. When the liquor 19'

cold> squeeze inthejuiceof two leniiNis, and tiiieii bofl*

the peds with twi^ ouaces/of ^ingA'^rtt time piiits oi

water, for an jiour. When it is cild/putit aH toge*

ther into a barrel, /wath ftva spodnsfol of yeast/aqnar*

ter of an ounce ^ isinglass beat veiy thit^ and two

pounds of jar raisitis; Then close it vfi, let it stand

seven vvoeks, and then bottle it off. .•

. - • • '

Balm Wine.

Boil forty pounds of sugar in nineg^ons of water for two hours, skim it well, and put it ififp a tub to cool. Take two pounds anda half of the tops of balm, bruise them, and put them into a Iferrel with, af little new yeast, and when the liquqr is cold, pour it op the, balm. Mix it well together, and let it stand twenty-four , hours, stirring.it frequently during the time. JThen close it up, and let it stand six weeks, at the expira- tion pf which tmik it off, and |mt a lump af sugar into every bq^le. Cork it welV and it will ;be beittar tho secQnd year l&an the fira*. -

. Mead JFine. . ., .^ ,

There are different kinds of this wine; but thofM^

generally made ar^ two, namely, sack-m^ad ftn4 PPW-

■li^-m^ad. Sack m^d is. made tl^Tis. : to. every gs^w

of water p»t foiir fK^iihdls df h«^^, and boil it three qcufflfrs of ah hmnr^ taking care pi^periy tti skiin it To eaeh gallon add half an ounce of hopf§, theti boL it half aA b^ar, antl let it stand till the tiext day. Theh put it -into your ca^k ; and to thirteen gallons of thib liquor add a quart of brandy or sack. Let it be tightlt closed till the fermentation iis over, and then stop it up very dose. II you make &% much as fillip a larg^ cask, yon must not bottle it off till it has stood a year. To make cowslip-mead you must proceed thus: put thirty pounck of honey into fifteen gallons of water, and boil it till one gallon is wasted ; skim it, take it oft the fire, and have ready sixteen lemons cut in hdU*. Take a gallon of the liquor, and put it io the lemons* Pour the rest of the liquor into a tub, with «9evea pedis of cowslips, and let Uiem sUnd all night* then put in the liquor with the lemons^ eight spoonsful of new yeast, and a handfid of sweet-brier ; stir all well together, and let it work three or four days. Then strain it, poor it into your cask, let it stand six months, and then bottle it off for ti^^.

RmphetHj BraMi). Mix a pint of water with two quarts of brandy, and put them into a pitcher large endtl^h to hold them, with four pints of raspberries. Put ib half a pound of loaf-sugar, and let it remain for a Week dos^ covered. Then take a piece of flannel, with a piecfe of Holland orer it, and let it run through b^ delgre^s. < tn about a week it will be perfectly fine, wkjeii you ma^y^ rack ii off; but be careful the bottles sr6 well corked.

Orange Brandy. Put into three quarts of brandy Ihd chips 6f eigh- teen Seville oranges, and let them Steep a foHnight iri a stone bottle close stopped. Bbil two quarts of Spring water, with a pound and a half of the finest siiga^ near an hour very gently. Clarify the w^ater and su gar with the white of an egg, then strain it through a jeliy-bdg, and boil it near half away. Wh^n it is coI<l •train the braridy intb the isjrvp.

32!i CO«PIAI« V7ATiR9*

Lemon Brandy^ •*/

Mix five quarts of water with oAe gaJlon of braadTr; then take two dozen of lemons^ two pounds of the best sugar, and three pints of u>ilk. Pare the ]eni0ns very thin, and lay the peel to ste^ in the brandy twelve hours. Squeeze the lemons upon the sugar, then put the water to it^ and mix all the ingredients together. Let it stand twenty-four houis^ and then strain it.

Black Cherry Brandy. Stone eight pounds of black cherries, land put oil them a gallon of the best brandy. Bruise the stofien in a mortar, and then put them into your brandy, Co*. rer them up close, and let them stand a month or ^ weeks. Then pour it clear from the sediments, and bottle it. Morello cherries managed in this mann^r^ make a fine rich cordial.

CHAPTER IXVIIL CORDIAL WATERS.

IN the process of naaking these articles, several things are necessary to be observed, in order to bring them to their proper state of perfection. If your still • is an alembic, you must fill the top with coW water when you set it ori> and close the bottom with a little stiff paste made of flour and jvater. If you use a hot still, when you put on the top, dip a cloth in white lead and oil, and lay it close over the ends, and a coarse cloth well soaked in water on the top; and w^hen it becomes dry from the heat of the fire, wet it and lay it on again. It will require but little fire, but w^hat there is must be as clear as possible.- All simple waters must stand two or three days before they are bottled off, that the fiery taste which they will natufally receive from the still may be fiilly extracted.

Rose Water. Gather your roses when they are .dry and fii!l blown^ pick off the leaves^ and to ey^y peck fviLm %

CORDIAL WATERS. 325

qmH of water. Then put them into a cold still, and make a dow*ftre tinder it; for the more gradually it is distilled^ the better it will be. Then bottle it, and in two or three days you may cork it up for use.

XiCimnder Water.

To e^ery p(Hind of lavender^neps put a quart of watbr* Put them ii^ a cold still, and nrake a slow fire under it. Distil it off very slowly, and put it into a pot. till you have distiQed all your water. Then elean your still well out, put your lavender-water into it, and distil it off as slowly as before. Then put it into bottles, cork them quite close, and set them by for use.

Peppermint Water.

Oath BR your peppermint when it is full grown,, and biefore it seeds. Cut it into short lengths, put it into your still, atid cover it with water. Make a good fire under it, and when it is near boiling, and the still begins to drop, if you find your fire too hot, draw a little away, that the liquor may not boil over. The slower your still drops, the clearer and stronger will be the water; but at the same time you must not let it get too weak. The next morning bottle it off, and after it has stood two or three days, to take off* the . fiery taste of the still, cork it well, and it will preserve its strength a considerable time.

Surfeit Water. Take scurvy-grass, brook-lime, water^cresses, Ro- man wormwood, rue, mint, balm, sage, and chives, of each one handful; poppies, if jTresh, half a peck;, but if they are dryi only half that quantity ; cochineal an<i; ) sai&ron, six-pennyworth of each : aniseeds, carraway- ;[ seeds, coriander-seeds, and cardamum seeds, df.each.r an ounce; two ounces of scraped liquorice, a^poun^^i of split figs, the same quantity of raisins of the sun stoned, an ounce of juniper-berries bruised, an ounce - ; of beaten imtm^jg, an ounce of mace bruised, and the »* ss4»9:o£drcnpt>l€^t^l%eeds also bruised; a few flowers

L

of rof^a^^ iqi^rlfMd* 9»4 wg^. PutaHthew !■•• a large stone jar, wd pcmc op them throB gaBoim ««f French brandy. Cover it eloee, and let ii stand neni the fire for three w^ks. Sty? it th«ee timea a week^ and at the expiration of that time strain it off. Bottle •your liqaor, and (Muur ou tiie ingredients a quart more of Fr^i^cti brandy. h^% it stand a Wtek, stirring it once 9 day; the« di^tU. it ia a oekl stilly and yoa wil} have 9 fint^ ^hite scMrfeit watcar. Bottla it eiose^ asid if will retabpt its virtues 9, cc4isideiable time.

CHAPTEB XM3L . rffJB ^fUr OF BREWIJ^TG.

TO complete the Houaekeep^'a kn^v^Icd^^. m bB domestic concerns, it is essentially necessary she ahoidd be properly acquainted with the meth9d of biewifig malt-liquors, more e^^pecially should ^ be the ]vinei* pal provider for a numerous family. This badness will therefore form the subject of the present diapteor. and the mode to be pursued throughout the whole pro- cess we shall endeavour to lay down in sa clear, con- cise, and inteUigent a manner, as may easily guide the. unacquainted, and perhaps, in aonote degree, be mate- rially bei^efiicial^ to those already infqiniied.

SECT. L

Th^ Prmjt^les cm which a Capper should be buQt far Sremng.

THisRE are several things that deiaiaad pecidMur no* tice previous to the actud process of brewteg malt liquors; and those are with respect to the vawms im- plements necessary to e&ct and facilitate a proper execution of so important a business^.

The first thing that presents itself among these is the copper, the proper poaition of which, and manner of its belpn^ spt^ af e m^^^^xsi tl)j|t i^nlwe rery attentii»0

^M^demtion. The most beneflciAl mode to lie' adopt- ed is this : divide the heat of 4he fire by a stop ; and if the. door and draught be in a direct line, the stop must be erected fix>m the middle of each outline of the grat- ing, and parallel with the centre sides of the copper; by whidi method the middle of the fire will be direct- ly under the bottom of the copper. The «top is com- po^d of a thin wall in the centre of the r%ht and left sides of the copper, which is to ascend half the height of it On the top must be left a cavity, from four to si^^ inches, for a draught for that half part of the fire which is next the door of the copper; and then the building must close aJl round to the finishing at the top. By this method the heat will communicate from the out- ward part of the fire round the outward half of your copper, through the cavity, as well the farthest part of the -flue, which ateo contracts a conjunction of the whole, and causes the flame to glide gently and equally round the bottom of the copper.

The advantages deri fed from your copper being set in this manner are very great, nor is the saving of fuel the least object of consideration among them . It has a material pre-eminence over wheel-draughts ; for w ith them, if tt^re is not particular attendance given to the hops> by stirring them down, they are apt to stick to the sides, and scordi, which will deprive the liquor of having its sweet and proper flavcair. By the before mentioned method the copper will last many years more than it will by the wheel-draught ; for that draws with so much violence, that should your liquor be beneath the communication of the fire, your copper will thereby be liable to injury; whereas by the other method, you may boil half a copper ftrH without fear uf any bad consequence.

SECT, U.

On the proper Management of Vessels far Brm^ingp and the necessity €f keeping them in due Order.

On the preceding day that you intend to brew, '

3? ♦

SS8 BBVIVilVG.

Buike district examination into all your vemdSf t&at they are thoroughly clean, and in a proper state for use. They should never be converted to any other purpose, except for the use of making wines ; and, even in that case, after done with, should be properly cleansed, and kept in a place free from dirt. Let your cask be weU cleaned with boiling water; and if the bang-hole is large enough, scrub them well with a small birch- broom, or brash. If you find them bad, and a vpry musty scent comes firom them, take out the heads, and let them be scrubbed clean with a hand brush, sand, and fullers'-^earth. When you have done this, put om the head again, and scald it well, then throw in a piece of unslacked lime, and stop the bung dose. When they have stood some time, rince them well with cold water, and they wiQ be properly prepared for use. .

The greatest attention must likewise be paid to the care of your coolers, which are implements of very ma- terial consequence ; for, if they are not properly kept in order, your Uquor, from a secret and unaccountabk cause, abstracts a nauseousness that will entirely de- stroy it. X This often proceeds from wet liaving been infused in the wood, as it is sometimes apt to lodge ia the crevices of old coolers, and even infect them to such a degree, that it will not depart, though many washings and scaldings are applied. One cause incidental to this evil is, suffering women to wash in a brewhouse, which ought by no means to be permitted^ where any other convenience can be had ; for nothing can be more hurtful than the remnants of dirty soap suds left in- vessels calculated only for the purpose of brewing.

When you prepare the coolers, be careful never to let the water 9tand too long in them, as it will soak in, and soon turn putrid, when the stench will ei^ter the . wood, and render them almost incurable. To prevent such consequences, as well as to answer good purposes, it has been recommended, where fixed brewhouses are intended, that all coolers should be leaded. It must be admitted, in the first placi^, that such are ex- ceeding cleanly ; and. secondly, that it expedites the

^soolii^ paft of your liquor worte, which is very neces »ary to forward it for WOTking, as well as afterwards for cooling the ^vhole ; for eyaporation causes consi- derably more waste than proper boiling. It is also indispensably necessary that your coolers be well scour- ed with cold water two or three times, cold water being more proper than hot to effect a perfect cleansing, especiuUy if they are in a bad condition, from undis- covered filth that may be in the crevices. The appli- cation of warm water will drive the infection farther; so that if your liquor be let into the coolers, and any reniain in the crevices, the heat will collect the foulness, and render the whole 4)oth disagreeable and unwhole- some.

The mash-tub in particular must be kept perfectly clean; nor must the grains be left in the tub any long- er than the day after brewing, lest it should sour the tub ; for if there is a sour scent in the brewhouse before yoor beer is tunned, it will be apt to infect your liquor and worts. From such iiMxmveniences, the necessity of cleanliness in ut^isils for brewing is sufficiently Obvious.

SECT. IlL

Directions for the Management of the Ma^h-tuA^, Penstaff, <$«c-

To render yoii^ mash-tub more periectrand lasting, you should have a circular piece of brass or copper, to inlay and line the whole where the penstaff enters, to let the wort run off into the uaderback. ^Fhe penstaff should be also strongly ferrelled with the same metal, and both well andtaperly finished, so that you can place it properly. By this method you have it ran from the fineness of a thread to the fulness of an inch tube, &;c. first dressing your musk-basket with straw, fern, or small bushy furze without stems, six or eight inches in from the bottom of your basket, and set quite per- pendicularly over the whole^ with the penstaff through

No. 14. 2 T

the centre (£ the ba^t/and the middle of (he fk»e or iorn, and fastened to the hole of the tab. To steady it properly, you must have a piece of iron let into a staple fastened to the tub, at the nearest part (^posite the baiket, and to reach nearly to it; and bom thai piece another added mi a jointed swivel, or any o^er contrivance, so as to be at liberty to let round the ba^ ket lilce a dog's collar, and to enter into the staple form* ed in the same to pin it fast^ and by adding {i half eir* cular turn into the collar, in which you have room to drive in a wedge, which will beep it safe down to the bottom, where there can be no dsuiger rf its being dis- turbed by stirring the mash, which will otherwise sometimes be the case. When you let go, you will raise the penstaff to your own degree of running, and then fasten the staff, by the help of two wedges tight- ened between the staff and the basket

In process of time the ciq[>per work, like everything else, will become defective, and when this is the case,, you may repair the imp^feetion hy Ihe following sim- ple method. Work the penstaff in the brttss socket with emery and water, or oil, which will make it per- haps more perfect than wb^» new. The like method is sometimes taken even with taps just purchased, in order to prevent their decaying so soon as they other- wise would,

A very mat^at addition may be made to the con- venience of the underbacks, by having a piece of cop- per to line the hole in the bottom, which may be s^top- ped with a cloth put* singly round a large tap; and when it is fastened down far the wort to run, it will be necessary to put a large weight on the tap, which will prevent its flying up by the heat. When the liquor is pumped el^m out of the back, the cloth round the tap will enable you to take out tlie tap with ease ; and there should be a drain below the onderback to carry off the water, whidi will enable you to wash it perfect- ly clean with very little trouble. This drain should be made with a de^v descent, so as no damp may re- main voider the back. With the conveyance of watei

BREWLKO^ 33]

moniiig into your copper, you may be enabled to work, that water in a double quantity, your underback being filled, by thp meaiia of letting it in at ydur leimu-e, out of yonr copper, through a shoot to the mash-tub, and 80 to the underbade. Thus you will haVe a reserve against the tune you wish to fill your copper, which may be onapleted in a few minutes, by pumping while the undar tap is running. Thus much for the princi- piail utenstils in breWiag, which we again recommend to he always kept in a perfect state of cleanliness.

SECT. IV

Of the proper Time of Brewing.

The month of March is generally consid^ed as one of the principal seasons for brewing malt liquor for long keeping; and the reason is, because the air at that time of the year is, in general, temperate, and eon- tributes to the good working or farmesitation of the liquor, which prindpally promotes its jn^eserration and good keepkig. Very cold, as well as very hot weather, prevents the firee fermentation or working of liquors; . so that^ if you brew in very cold weather, unless .you use some means to warm tha cellar while new drink is working, it will never clear itself in the manner you^ would wish, and the same i&isfortune will arise if, in very hot weather, the cellar is not put into a tempe- rate state; the oonsequ^ice of /all which will be, that such drink wilj be muddy and sour, and, perhaps, in such a^ degree, as to be past recovery. Sudi accidents often happen, even in flie poroper season for l^ewing, a^d that owing to the badn^s of the cellar; for wh^i they are dug in springy groimds, or sure subject to damps|^ in the winter, the liquor will chill, and become vapi^^' or flat, W)^n cellars are of this nature, it is advisaUe« to make your brewings in March, rather than in Octo- ber ; for you may keep your cellars temperate in sum- mer, but cannot warm them in winter. Thus yoijpr

b^er bjrewod m March will have due tim^ to settle and

28*

#

532 BK%vfim&.

AdjfQit itHyl^fe«fatr th« txM eali do ft my mMei4tf &I- jury.

All ^It^rs fby ke^pjtog liquor itiotrtd be fomied iti 0QCh a matinevi tltat Ho €«:t^mal Air eaii get inlo theto ; for the vAritttkmof Mie air abroad, w«e there frw ad- misirian o( H into the cellars, wetild rs(ii(se m many («tter* atiens in the liqiior^p, and would thereby keeptfheit! in BO tmsettled a state^ a« to render tbeiti t)niit f€i^ drink- ing. A cetistiuU; tempen^ sir dig'edti^ aiid softeas malt Ikitioti); m thttt they tdm ^xAte ffeft ami stti^t^ to the palate ; but in cellars which are unequal, by letting in heats and colds, the liquw will be apt to sustain very material injury.

SECT.V*

On the Q^ualityi of Water progerfor Brewing.

It has eridetttly aj^at^ from repeated eKperienee> that the water best in qoal% for brewing is river- water, such i»» i^ m^y and bae reeei^d those benefits which naturally aiisefrom the air and saifi; fer 4hi» easily penetrates into the gra^, smd extracts Ite virtues. On tte contrary, hard waters astringe and bind the power of the malt, sio that ks vilrtne is hot freely eom- municated to the liquor* ^ There are s^me who hdldl it as a maxim, that all water Hiat wiB mix with tsoa^ is fit iot brewing, which is the case with most river^ water; and itl^s be^ frequently expmenced, that when the sa^e quantity of malt has been used to a barrel of river-water, as to a barrel c^ sf^ng-^water, the brewing freivi the fbmter h& exoeHed the oilier ih - strength alKTve five degreeain twelve months keep.- It is Iftewise to be observed, that the malt was not- only the same int quantity for one barrel as for tiie other, but was the same ii^ qaaUty, having beeti all' measured from the same heap. The hops were also the same, both in quality and quantity, and the tiMe of boiling equal in each. They were wmrked m the name manner, and tunned and kept in the same (Cellar.

BmEWiv«. 333

TMs IB the moist demoiisrf;rabIe and m^eniaUe proof . that the difference took place from the difference of the quality erf* the water.

Various experiments hkve been tried by gentlemen in different counties to ascertain the troth of this very essential difference in malt liquors, arising from the . quality of the water ; but after all, they have been left in a state of perplexity.

One circumstance has greatly puzzled the ablest Iweweifs, and that is, when several gentlemen in the ^ same town have employed the same brewer, have had the same malt, the same hops, and the same water, and brewed in the same months and broached their drink at the same time, yet one has had beer exceed- ing fine, strong, and well-tasted, while the others have had hardly any worth drinking. In order to ac- count for this very singular difference, three reasons may be advanced* First, it might arise from the dif- ference of the weather, wliioh might happen at the several brewings in this month, and make an alteration in the WOTking of the hqnors. Secondly, the yeast, OT barm, mi^t be of different sorts, or in different states, wherewith these liquors were worked ; and, thirdly, the cellars might not be equally adapted for the purpose; The goodnei^ of such drink as is brew- ed for keeping, in a great measure depends on the proper form and temperature of the cellars in which it is placed. -

Beer" mader at Dordiester, which in general is greatly admired, is, for the most part, brewed With chalky *water, which is to be had in most parts of that connty; and as the soif is generally chalk, the cellars being dug in that dry soil, cowtribute to the good keeping of their dririk, it being of a close texture, and of a drying quality, so as to dissipate damps; for .' it has been found by experience that damp cellars are injoriow to the kiieping of Uquor, a3 ivell as injurious to the caslf^. ^

Water that is miumlly of a hard quality may be, m eome degree, softe&ed by exposing it to the air and

334 taswurft.

ran, and puttii^ into it some piebes of soft chalk to infuse ; or, when the water is set on to boil, in order to he poured on the malt, put into it a quantity of bran, which will take off some part of its sharpness, and make it better extract the virtnes of the malt.

SECT. VI.

Of the Quality of the Malt and Hops most proper to be chosen for Bretvingy with some necessary Observations on the Management of each.

There are two sorts of malt, the general distinc- tion between which is, that the one is high, and the other low dried. The former of these, when brewed, produces a liquor of a deep brown colour; and the other, which is the low dried, will produce a liquor of a pale colour. The first is dried in such a manner as rather to be scorched than dried, and is much less wholesome than the pale malt. It lias likfewise been found by experience, that brown malt, although it may be well brewed, will sooner turn sharp than the pale; from whence, among other ~ reasons, the latter is entitled to pre-eminence.

We have farther proofe of this distinction from various people, bat particularly one : — A gentleman, who has made the Art of Brewing his study for many years, and who gives his opinion and knowledge in words ta this purpose, says, brown malt make^ the best drink when it is brewed with a course lAvex water, such as that of the Thames about London ; and that likewise being brewed with such water makes very good ale ; but that it will not keep above six months without turning stale, even though he allows fourteen bu^els to the hogshead. He adds, that he has tried the high-dried malt to brew beer with for keeping and hopped it accordingly; and yet he could never*breW it so as to drink soft and mellow like that brewed with' pale malt". There is, he says, an steid quality in the high-dried malt, which occasions those who ddhk it to

6ii«wiNQ. 335

be greatly troubled with that disorder called the heart- bum.

What we have here said with respect to malt, rders only to that made of barley ; for wheat-malt, pea-malt, or high coloured Uquor, will keep some year$, and drink soft and smooth, but they are very subject to have the ilavour of muni. ^

Malt high dried should not be used in brewing till it has been ground ten days or a fortnight, as it will then yield much stronger drink than from the same quantity ground but a short time before it is used. On the contrary, pale malt, which has not received much of the fire, must not remain ground above a week before it is used.

With respect to hops, the newest are by far the best. They will, indeed, remain very good for two years, but after that they begin to decay, and lose their fla- vour, unless great quantities are kept ti^ether, in which case they will keep good much loag^ than in small quantities. In order th^ better to preserve them, they should be kept in a very dry pla^ce^ contrary to the practice of those who de^ in them, who making self-interest their first consideration, keep them as damp as they can to increase their weight.

It will hs^ppen, in the course of time, that hops will grow stale, decayed, and lose their natural bitterness ; but this defect may be removed, by unbagging them, and sprinkUng them with aloes and water. .

From what has been said, it is evident that every one of the particulars mentioned should be judiciously • chosen before you commence brewing, otherwise you will sustain a loss, whidh will be aggravated by your labpurs being in vain. It is likewise to be observed, th^t the yeast or barm with which you work, your liquor, must be well considered, for otherwise, even by that alone, a good brewing may be totally desb'oyed. lie always particularly careful that you are provided \vith every necessary article previous to your com- mencing the business of brewing ; for if the wort waits for any thing that should be immediately at hand, it will be attended with very bad consequences.

336 BKEWIMO.

SECT. TIL

The Process, or Practical Part of Brewing.

Having, in the preceding sections, fully explained the necessary precautions to be taken previous to the commencement of this very important business, we shall now proceed to give a concise detail of every thing that is necessary to be observed and attended to in the regular process of it, from the malt being first malted, to the liquor being turned off for the cellar.

Your utensils being all properly cleansed and scald- ed, your malt ground, your water in the copper boil- ing, and your penstaff well set, you must then proceed to mash, by putting a sufficient quantity of boiling wa- ter into your tub, in which it must stand until the greater part of the steam is gone off, or till you can see your own shadow in it. It will be then necessary that one person should pour the malt gently in, while another is carefully stirring it; for it is equally essential that the same care should be observed when the mash is thin as when thick. Tliis being effectually done, and having a sufficient reserve of malt to cover the mash, to prevent evaporation, you 'may cover yom* tub with sacks, &c. and leave your malt three hours to steep, which will be a proper time for the extraction of its virtues. v

Before you let the mash run, be careful to be pre- pared with a pail to catch the first flush, as that is generally thickish, and another pail to be ap^hed while you return the first on the mash, and so on for two or three times, or, at least, till it' runs fine.

By this time, your copper should be boiling, and a convenient tub placed close to your mash-tub. Let into it through your spout half the quantity of boiling water you mean to use for drawing off your best wort ; afler which you must instantly turn the tap to fiU up again, which, with a proper attention to the fire, will boil in due time. During such time, you must slop the mash with this hot water out of the convenient tub, in moderate quantities, ^very eiglit or ten minutes

BREWING. 331

till the whole is consumed ; and then let off the re- maining quantity, which will be boiling hot, to the linishing process for strong bfeer.

Having proceeded thus far, fill your copper, and let it boil as quick as possible for the second mash, whe- ther you intend it either for ale or small beer. Being thus far prepared, let off the remaining quantity of wat«r into your tub, as you did for the strong beer ; but if you would have small beer besides, you must act accordingly, by boiUng a proper quantity off in due time, and letting it into the tub as before.

With respect to the quantity of malt, twenty-four bushels will make two hogsheads of as good strong beer hs any person would wish to drink, as also two hogs- heads of very decent ale. The strong beer made fi-om this quantity of malt should be kept two or three years before it is tapped, and the ale never less than one. If yout mash is only for one hogshead, it should be, two hours in running off; if for two hogsheads, two hours and a half; and for any greater quantity, three hours.

Particular attention must be paid to the time of steeping your mashes. Strong beer must be allowed three hours; ale, one hour; and, if you draw small beer after, half an hour. By this mode of proceeding, your boilings will regularly take place of each other, which will greatly expedite the business. Be careful, in the course of masking, that it is thoroughly stuTed from the bottom, and especially round the muck-basket, ^ for, being well shaken, it will prevent a stagnation of the whole body of the mash. This last process de-' mands peculiar attention, for without it youp beer will certainly be foxed, and, at best, will have a very dis- agreeable flavour.

In the preparation for boiling, the greatest care must be taken to put the hops in with the first wprt, or it will char in a few minutes. As soon as the copper is full enough, make a good fire under it; but be careful in filling it to leave room enough for boiling. Quick boUing is part of the business that requires very par

No. 15. 2 TT

338 BRBWiva.

•ticiilM' attention. Great caution shotfld likewise be observed when the liqnor begins to swell in waves in the copper. If yon have no attendant,, be particular attentive to its motions ; and bemg provided with an iron rod of a proper len^h^ crooked at one end, and jagged at the other, then with the crook you are ena- bled to open the furnace, or copper-door, and with the other end push in the damper without stinring fix>m your station; but on the approach of the first ^well you will have sufficient time to proportion your fire, as care should be taken that it is not too fierce. When the boil is properly got under, you naay increase the fire so that it may boil bri^ly.

In order to ascertain the proper time the Ikpjtot should boil, you may. make use of the fi)Uowiflg ex^ pedient : take a clean copper bowl didi, dip out some of the liquor, and when you discover a working, and the hops sinking, then conclude it to be sufficiently boiled. Long and slow boiling isnotonly peroieioHs, but it likewise wastes the liquor; for the slower it boils the lower it drops and singes to your copper; whereas, quick boiling has a contrary effect. Essence of malt is extracted by length of boiling, by which you can make it to the thickness of honey or treacle. In some parts of Yorkshire they value their liqncMr f&r its great strength, by its affecting the brain for two or three days after intoxication. This is the elSect rflong boiling; for in that county they boil liquor for three hours ; and what is still w orse, when it sink^ in th^ copper, fi-om the waste in boiling, they every now and then add a little fresh wort, which, without doubt, must produce stagnation, and, consequently, impurities.

When your liquor is properly boiled, be sure to tra- verse a small quantity of it over all the coolers, so as to get a proper quantity cold immediately to set to work; but if the airiness of your brewhouse is not suf-^ ficient to expedite a quantity soon,- you must travarse a second quantity over the coolers, and then let it into shallow tubs. Put tiiese into any passage where there is a thorough draft of air, but where no rain or otii^

9«f wiii<4^. 339

wet catt gettto it Then let oS the quantity of two foaring-rtul^full from the first one, the second and third coolers, which may be soon got cold, to be ready for a speedy working, and then the remaining part that is in your copper may be quite let out into the first cooler. In the mean time mend the fire, and also attend to the hops, to make a clear passage through the strainer.

Having proceeded thus far, as soon as the liquor is done running, return to your businesis of pumping ; but be careful to remember, that, wb^ii you have got four pr five pails fiill, you then return all the hops into the copper for the ale.

By this tim^ the small quantity of liquor traversed over your coolers being sufficiently cooled, you must proceed to set yow liquw tq work, the manper of doing which is as foUows : • ^

Takefeur qwrts of barm, and divide half of it into small vessels, such as clean bowls, basins, or mugs, add- ing thereto an equal quantity of wort, which should be almost cold. As soon as it ferments to the top of the vessel, put it into two pails, and when that works to the top, put one into a baring-tub, and the other into another. When yon have hsdf a baring-tub,full toge-^ ther, you may put the like quantity to each of them, and then cover them over, until it comes to a fine whitq head. This may be perfectly completed in three hours, and then put those two quantities into the working guile. You majnow add as much wort as yoq have got ready ; for, if*^the weather is open, you cannot Work it too cold. If you brew in cold frosty weather, keep the brewhouse warm : but never add hot wort to keep the liquor to a Wood beat, that being a bad maxim ; for hot wort put to cold, as well as cold to hot, is so in^iempef'ate in its nature, that it stagnates tlie proper operation of the barm.

Be particularly careful that your barm be not from ^ed beer, that is,-beer heated by iU management in its working; for in that case it is likely to carry with it the coniagion. If your barm be Sat, and you cannot procure that which is new, the method of *reeaveriftg* ?9

540 BREWING.

*ts working is, by putting to it a pint of wami sweet wort, of your first letting off, the heat to be about half the degree of milk-warnn : then give the vessel that contains it a shake, and it will soon gather strength, and be fit for use. ^ ' '

With respect to the quantity of hops necessary to be used, remember that half a pound of good hops is suffi- cient for a bushel*of malt.

, The last, and most simjile operation in the business of brewing is, that of tunning, the general methods of doing which are, either by having it carried into the cellar on men's shoulders, or conveying it thither by means of leathern pipes commonly used for that purpose.

Your casks being perfectly cledn, sweet and dry, and placed on the stand ready to receive the liquor, first skim off the top barm, then proceed to fill your casks quite full, and immediately bung and peg them close. Bore a hole with a tap-borer near the summit of the stave at the same distance firom the top, as the lower tap-hole is from the bottom, for working through that upper hole, which is a clean and more effectual method than working it over the cask ; for, by the above me- thodi being so closely confined, it soon sets itself into a convulsive motion of working, and forces itself fine, provided you attend to the filling of your casks five or six times a day. This ought to be carefully attended to, for, by too long an omission, it begins to settle, and being afterwards disturbed, it raises a sharp fermen- tation, which produces an incessant working of a spu- rious froth that may feontinue for some weeks, and, afler all, give your beer a disagreeable taste.

One material caution necessary to be kept in remem- brance is this : that however careful you may be in at- tending to all the preceding particulars, yet if your casks are not kept in good order, still the brewing may be spoiled. New casks are apt to give liquor a bad taste, if they are not well scalded and seasoned several days successively before they are used ; and old casks, if they stand any time out of use, are ant to grow musty.

BREWING. 341

Having tha3 gone throngh the practical part of brew- ing, and brought the liquor from the mash-tub to the cask, we shall now proceed to

SECT. VIIL

Containing the proper Mandgement of Malt Liquors, with some necessary Observations on the Whole.

In order to keep strong beer in a proper state of pre- servation, remember, that when once the vessel is broached, regard inust be paid to the time in which it may be expended ; for, if there happens to be a quick draught for it, then it will last good to the very bottom ; but if there is likely ip be but a slow draught, then do not draw off quite half before you bottle it; otherwise it will grow flat, dead, or sour.

In proportion to the quantity of liquor which is en- closed in one cask, so will it be a shorter or longer time in ripening. A vessel, which contains two hogs- heads of beer, will require twice as much time to per- fect itself as one of a hogshead ; and it is found, by ex- perience^ that no vessel should be used for strong beer (which is uitended to be kept) less than a hogshead, as one of that quantity, if it is fit to draw in a year, will have body enough to support it for two, three, or four years, provided it has a sufficient strength of malt and hops, which is the case with Dorchester beer.

With respect to the management of small beer, the first consideration should be to make it tolerably good in quality, w^hich, in various instances, will be found •truly economical; for if it is not good, servants, for whom it is principally calculated, will be feeble in summer time, incapable of strong w^ork, and subject to various disorders. Besides, when the beer is bad, a great deal will be thrown away ; whereas, on the contrary^ good wholesome drink will be valued, and consequently taken care of. It is advisable therefijre, where there is a good cellaring, to brew a stock of

^2 BkEWINO.

small h^er in Mafch or October, or in both Aiohfhs, to he" fc^tj if pOBsiWe, in hogsheads.

The beer brewed in March should not be tapped till October, nor that brewed in October till the March following; having tliis regard to the quantity, that a family, of the sam^ number of working people, will drink at least one third more in sumtner than in winter.

In order to fine beer, some people, who brew with high dried barley malt, put a bag, containing about three pints of wheat into evei-y hogshead of liquor, which has had the di?sired effect, and made tlie beer drink soft and mellow. Others again, have put about three pints of wheat-malt into a hogshead, which haj» produced the like effect.

But all malt liquors, however well they may be brewed, may be spoiled by bad cellaring; be subject to ferment in the cask, and consequently turn thick and sour. When this happens to be the case, the best way of bringing the liquor to itself is, to open the bung- hole of the cask for two or three days ; and if that does not stop the fermentation, then put in about two or three pounds of oyster shells, washed, dried w^ll in an oven, and then beaten to a fine powder. After you have put it in stir it a little, and it will soon settle the liquor, make it fine, and take off the sharp tiaste. When you find this effected, draw it off into another vessel, and put a small bag of wheat, or wheat-malt into it, in proportion to the size of the vessel. It sometimes occurs, that such ibrmentdtions will happen in liquor from a change of weather, if it is in a bad Cel- lar> and will, in a few months, fall fine of itself, and , grow mellow.

In some country places remote from principal toWTis, it is a practice to dip whisks into yeast, then beat it well, and hang tip the whisks, with the yeast in them, - to dry; and if there be no brewing till two months afterwards, the beating and stirring one of the Whisks in new wort will soon raise a working or fermentation. It is a rtil^, that all liqnor should be worked well hi

BBBWlNe. o43

the twkf before it is put into the Tassd, otherwise it will not easily grow fine. Some follow the rule of beatui^ down the yeast pretty oft6n while it is in the tun, and keep it there working for two or three days, observing to put it into the vessel just when the yeast begins to fall. This liquor is ta general very fine, whereas, on the contrary, that which is put into the vessel soon after it is brewed will be several months before it comes to a proper state of perfection.

We have before taken notice of the season for brew ing malt liquors to keep. But it may not be improper further to observe, that if the cellars are subject to the heat of the «un, or warm summer air, it will be best to brew in October, that the liquor may have time to digest before the warm season comes on ; and if cel- lars are subject to damp, and to receive water, th^best time will be to brew in March. Some experienced brewers always choose to brew with the pale malt in March, and the brown in October; supposing, that the pale. malt, being made with a less degree of fire than the other, wants the summer sun to ripen it; and so, on the contrary, the brown, having had a larger share of tibe fire to dry it, is jnore capable of defending itself against the cold of the winter season.

All that remains further to be said relative to the management of malt liquors, we shall preserve in

SECT. IX.

Containing the proper Method of bottling Malt Liquors.

As a necessary preparation for executing this busi- ' ness properly, great attention must be paid to your bottles, which must first be well cleaned and dried; for wet bottles will mako the liquor turn mouldy or mothery, as it is called ; and by wet bottles a great deal of good beer is fi*equently spoiled. Though the bottles may be clean and dry, yet, if the corks are not new^ and sound, the liquor will be still liable to bo damaged; for, if the an- can get into the bottles, the 29*

344 »ffBWiif0.

liquor will grow fist, and nevei* fide. Mitliy who haV6 flattared themselves they knew how to be saving, by using old corks on this occasion, have spoiled as much liqaor as stood them in four or five pounds, only for want of laying out three or four shillings. If bottled are corked as they should be, it will be dfificult to draw the cork without a sCTew; and to secure the drawing of the cork without breaking, the Bct^Vf otight to go through the cork, and then the air must necessarily find a passage where the screw has passed. If a cork had once been in a bottle, though it has not been drawn with a screw, yet that cork will turn musty as soon as exposed to the air, and will communicate its ill flavour to the bottle in which it is next put, and spoil the liquor that way. In the choice of coiks, take those that are soft and dear from specks, You may also observe, in the bottling of liquor, that the top and middle of the hogshead are the strongest, and will sooner rise in the bottles than the bottom. When you begin to lx)ttle a vessel of any liquor, be sure not to leave it ^ till ail is completed, otherwise it Will havfe 3ifletenl tastes. ^

If you find a vessel of liquoii begins to g^ow flat whilst it is in common draught, bottle it, and into etery bottle put a piece of loaf sugar of about the sifee of a walnut, which will make it rise and tome to itself: and, to forward its ripening, you may set some bottles in hay in a warm place ; but straw will not assist its ripening.

If you should have the opportunity of brewing a good stock of small beer in March and October, some of it may be bottled at the end of six months, putting into every bottle a lump of loaf sugar; which, in the summer, Will make it a very pleasant and refreshing drittk. Or if you happen t# brew in summer, and are desirous of brisk small beer, as soon as it is doiie working) bottle it as before directed.

Where your cellars happen not to be properly calcu- lated for the preservation of your beer, you may use the following expedient • Sink holes in the ground, put

BSfittiNG. 345

into them largeoilrjars, and fill up the earth close about the sides. One of the jars will hold about two dozen bottle:^:, and will keep the liquorin proper order ; but care must be taken that the tops of the jars are kept close covered. In winter time, when ttie weather is frosty, shut up all the lights or windows of your cellars, aij,tl cover them close with horse-dung, which will keep your beer in a very proper and temperate state.

We shall close this section and chapter with that information, which, if properly attended to, may be found, at tinges, of the highedt conyenienee and utility.

1\> Preserve Yeast.

If you wish to preserve a large stock of yeast, which will keep and be of use for sevel-al months, either for brewing, or to make bread or cakes, you must follow these directions. When you have plenty of yeagt, and are apprehensive of a future scarcity, take a quantity of it, stir and work it well with a whisk, until it be- comes liquid and thin. Then get a large wooden platter, cooler or tub, clean and dry, and with a soft brush lay a thin layer of yeast on the tub, and turn the mouth downwards, that no dust may fall upon it, but so th«nt the au* may get under to dry it. When that coat is very dry, then lay on another, and so on till you have a sufficient quantity, even two or three inches thick, idways taking care that the yeast is very dry in the tub before you lay any more on, and this wUl keep good for several months. When you have occasion to use this yeast, cut a piece off, and l^y it into warm water ; then stir it together, and it will be fit for use. If it is for brewing, take a large handful of birch tied together, dip it into the yeast, and hang it up to dry. In this manner you may do as many as you please; but take care no dust com^s to it. When your be^ is fit to set to work, throw in one of these, aod it will make it work as well as if you had made^fre&h yeasts

No. 15. 2 X

CHAPTER XXX.

DIRECTIONS FOR TRUSSING POULTRY, fc^.

THERE are various reasons why the experienced and prudent housekeeper should be properly acquaint- ed with tliis necessary preparation to the Art of Cookery. In London every article is generally trussed by the poulterer of whom it is bought ; but it frequent- ly happens that, either from inexperience or negligence of the servants, and want of knowledge in the cook, the article appears on the^ table with disgrace. Another very substantial reason for the cook having this know ledge is, thajt the families in which they serve are fre- . quently in counties where there are no poulterers, and • consequently they are under the necessity of killing and trussing their own poultry. To be prepared, therefore, for tha^xecution of this business, we recom- inehd a proper attention to the following general rules 1)6 careful that all the stubs are perfectly taken out ; ' and when you draw any kind of poultry, you must be , \'cry particular to avoid breaking tlie gall, for should that happen, no means can be used to take away that bitterness, which will totally destroy the natural and proper taste of the article dressed. Great care should likewise be taken that you do not break the gut join- ing to the gizzard ; for, should this hapoen, the inside will be gritty, and the whole spoiled. jThese are to be attended to- as general matters. We shall proceed to particulars, beginning with

Turkeys.

Having properly picked your turkey, break the leg bone close to the foot, and draw out the string from the- thigh, for which purpose you must hang it on a hook fastened against the wall. Cut off the neck close to the back ; but be careftil to leave the crop skin suffi- ciently long to turn over the back. Then proceed to take out the crop, and loosen the liver and gut at the throat end with your middle finger. Then cut off the

TM-irSSIKG

-t—TTSr

'^f^'Ju-,/- J

,jA'<r/

3^^v

J/^4

f^f4ien

fh'Of/4'€*t.^

j2^4lU4/ae

/4</

TRUSSING POULTRY. 347

vent, and taike out the gut. Pull out the gizs^rd with a crooked, sharp pointed iron^ and the liver will soon follow; but be careful not to break the gall. Wipe the inside perfectly clean with a wet cloth; having done which, cut the breast-bone through on each side close to the back, and draw the legs close to the crops. Then put a cloth on the breast, and beat the high bone down with a rolling-pin till it lies flat. If the turkey is to be trussed fof boiling, cut the legs off; then put youl* middle finger into the inside, raise the skin of the legs, and put them under the apron of the turkey. Put a skewer into the joint of the wing dnd the middle ' joint of the leg, and rUn it through the body and the other leg and wing. The liver atid gisszard must be put in the pinions; but be careful first to open the gizzard and take out the filth, and the gall of the liver. Then turn the small end of the pillion on the back, and tie a packthread ovet* the ends of the legs to keep them in their places. If the turkey is to be roasted, leave the legs on, put a skewer in the joint of the wihg, tuck the legs close up, and put the skewer through the middle of the legs and body. On the other side, put another skewer in at the small part of the leg. Put it close on the outside of the sidesman, and put the skewer through, and the same on the other side. Put the liver and gizzard between the pinions, and turn the point of the pinion on the back. Then put, close above the pinions, another skewer through the body of the turkey.

If turkey-poults, they must be trussed as follow : take the neck from the head and body, but do not re- move the neck skin. They are drawn in the same 'manner as a turkey. Put a skewer through the joint of the pinion, tuck the legs close tip, run the skewer through the middle of the leg, through the body, and so on the other side. Cut off the under part of the bill, twist the skin of the neck round, and put the head on the point of the skewer, with the bill- end forwards. Another skewer must be put in the sidesman, and the 1^ placed between the sidesman and apron on each^

348 TKU&SI50

side. Pass the skewer through all, and ctit off tiie toe-nails. It is very common to lard them on the breast. The liver and gizzard may or may not be used, as you like.

Fowls. When yon have properly picked yonr fowls, cut oft the neck close to the back. Then take out the crop; and with your middle finger loosen the liver and other matters. Cut off the vent, draw it clean, and beat the breast-bone flat with a rolling-pin. If your fowl is to be boiled, cut off the nails of the feet, and tuck them down close to the legs. Put your finger into the inside, and raise the skin of the legs; then cut a hole in the top of the skin, and put the legs under. Put a skewer in the first joint of the pinion, bring the middle of the leg close to it, put the skewer through the middle of the leg, and through the body; and tJien do the same on the other side. Having opened the gizzard, take out the filth, and the gall out of the liver. Put the gizzard and the liver in the pinion, turn the pomts on the back, and tie a string over the tops of the legs to keep them in their proper place. If your fowl is to be roasted, put a skewer in the first joint of the pinion, and bring the middle of the leg close to it. Put the skewer througli the middle of the leg, and through the body, and do the^ame on the other side. Put an- other skewer in tho small of the leg, and through the sidesman ; do the same on the other' side, and then put another through the skin of the feet. You must not forget to cut off the nails of the feet.

Chickens. With respect to picking and drawing, they must ' be done in the same manner as fow^ls. If they are to be boiled, cut off the nails, give the sinews a nich on each side of the joint, put the feet in at the vent, and then peel the rump. Draw the skin tight ouer the legs, put a skewer in the first joint of the pinion, and bring the middle of the leg close. Put the skewer through the middle of the legs, and through the body, «)d do

POUJuTRT. 349

ike fiamis on the other side. Clean the giasasard, and take out the g^l in the liver ;. put them into the pinions, and turn the points on the back. If your chickens are to be roasted, cut off the feet, put a ^ewer in the first joint of tlie pinioiis, and bring the middle of the leg close. Run the skewer thorough the middle of the leg, and tiirough the body, and do the same on the other side. Put another skewer into the sidesman, put the legs between the apron and the sidesman, and run the skewe through. Having cleaned the \\\ex and giz- zard, put them in tl^e pinions,, turn the points on the back, and pull the breast skin over the neck.

Geese.

Having picked and stubbed your goose clean, cut the feet oflf at the joint, and the pinion oflf the first joint. Then cut off the neck almost close to the back ; but leave the skin of the neck long enough to turn over the back. Pull out the throat, and tie a knot at the end. With your middle finger loosen the liver and* other matters at the breast end, and cut it open be* tween the vent and the rump. Having done this, draw^ out a^ the entrails, excepting the soul. Wipe it out clean with a wet cloth, and beat the breast bone flat with, a rolling-pin. Put a skewer into the wing, and draw the legs close up. Put the skewer tiirough the middle of the leg, and through the body, and the same on the other side. Put another skewer in the small of the leg, tuck it close down to the sidesman, run it through, and do the same on the other side. Cut off the end of the vent, and make a hole large enough for the passage of the rump, as by that means it will much * better keep in the seasoning.

Ducks are trussed in the same manner, except that the feet must be left on, and turned close to the legs.

Pigeons.

When you have picked them, an^ji cut off the neck close to the back, then take out the crop, cut off the. vent, and draw out. the guts and gizzard, but leave

350 TRUSSING

the fiver, far a pigeon has no gall. If they »e to be roasted, cot ofl' the toes, cat a slit in one of the legs, and put the other through it. Draw the leg tight to the phiion, put a skewer through the pinions, le^, and body, and with the handle of the knife break the breast flat. Clean the gizzard, pnt it in one of the pinions, and tnrn the points on the back. If yoo intend to make a pie of them, yoo must cut the feet off at the joint, turn the legs, and stick them in the sides close to the pillions. If they ape to be stewed or boiled, they must be done in the sanse manner.

Wild Fowl.

Having picked them clean, cut off the neck close to the back, and with your middle finger looseii the liver and guts next the taneast. Cut off the pinions at the first joint, then cut a slit between the vent and the lump, and draw them clean. Clean them properly with the long feathers on the wing, cnt off the nails, and tarn the feet close to the legs, Pat a skewer in the pinion, pull the legs close to the breast, and ran the skewer through the legs, body, and the other pin- ion. First cut off the vent, and then pat the rump through it. The directions here given ape to be fi)l- towed in trussing ev«y kind of wild fowl.

f^heasav^U and Partridges.

Having picked them very clean, cut a ^t at the back of the neck, take out the crop, and loosen the liver and sfut next the breast with your fore-finger, then Qnt off th0 vent and draw them. Cut oS the pinion at the first joint, and wipe out the inside with the pinion you have cut off. Beat the breast bone flat with a rolHno^pin, put a skewer m the pinion, and brinf^ tlie middle of the legs close. Then run the rfcewer through the^ legs, body, and the other pinion, twist the head, and put it on the end of the skewer, with the bill fironting the hreast. Pnt another skewer kito the i^esman, and put the legs close on each side tiie apron, and then ran tbo skewer through all. If yon wmM

wifAk to make tkc phea^titit (if it i^ ^ coek) haVe a plea- «iog appearance on the table, leave the beaoliful fea- thers Ofl the head, and cover them gently with paper to prevent their being iniured by the heat of the ire . Yoa may likewise save the long feathers in the tail to stick in the rump when roasted. If they are for boil ing, pot the legA in the same iMnner lis in trussing a fowl.

Ail kinds of moor game must be trussed in the same manner.

Woodcocks mid Sniper.

As these birds are remarkably tender to pick, espe- cially if they should not happen to be quite fresh, the •greatest care must be taken how you handle thetn ; for isv&R the heat of the hand will sometimes take off the sldn, which will totally destroy the beautiful appear- ance of the bird. Having picked them clean, cut the |Kiiik>n9 of the first joint, and with the handle of a knife beat the bfeast-bone fiat. Turn the legs close to the thighs, and tie them together at the joints. Pat tlie thigh close to the pinions, put a skewer into the pin- ioKS, and rttn it through the thighs, body, and the other pinion. Sfciii the head, turn it, take out the eyes, and put the head on the point of the skewer, with the hill otoee to the breast. Remember, that these birds must «erer be drawn.

Larks.

When you have picked them properly, cot off their Jtieads, and the pinions of the first joint. Beat the? breast-bone flat, and turn the feet close to the legs, and put one into the other. Draw out the gizzard, ^nd run- a skewer through the middle of the bodies. Tie the skewer fast to the spit when you put them down to roast. Wheat ears, and other small birds, must Be done in the same manner.

Hares.

Having cut off the four legs at the first joint, raise the skin of the back, and draw it over the hind legs. Leave the taQ whole, draw the skin over the back, 30

S52 TRUSSING POULTRT.

and slip out the fore-legs. * Cut tbe skin off the neek and head; but take care to leave the ears on, and mind to skin them. Take out the liver, lights, &c. and be sure to draw the gut out of the vent. Cut the sinews that lie under the hind-legs, bring them up to the fore-legs, put a skewer through the hind-leg, then through the fore-1^ under the joint, run it through the body, and do the same on the other side. Put another skewer through the thick part of the hind-legs and body, put the head between the shoulders, and run a skewer through to keep it in its place. Put a skewer in each ear to make them stand erect, and tie a string round the middle of the body over the 1^ to keep them in their place. A young fawn must be trussed just in the same manner, except that the ears must be cut off.

Rabbits must be cased much in the same manner as hares, only observing to cut off the ears close to the head. Cut open the vent, and slit the legs about an inch up on each side of the rump. Make thehind-1^ lie flat, and bring the ends to the fore-legs. Put a skewer into the hind-leg, then into the fore-leg, and through the body. Bring the head round, and put it on the skewer. If you want to roast two t<^ether, truss them at full length with six skewers run through them, both, so that they may be properly fastened on the spit.

CAExriLsrca

' ^<a

'.'O^m^

^^aecn^ t f -* /•

/a\tkia€f^

nerJc

hone

CARVTfKG

£^ M<mt i/\^7jr./

J^Aoa/ile^ ^^HuU^ ^/V? i

tJ^M^iM^j^ /^ 1 Wu/h/i

CiOMMJ ^/Ceaci/

THE NEW FA1MIZL7 ASCEZFT-BOOX.

Oerman method of Clarifying and Preserving Fresh Butter.

A VALUABLE article, the original communication of an ingenious traveller, who resided fnany years in Germany. " The peculiar ad- vantage of clarified butter," says this gentleman, " though but little known in England, is unequalled for most culinary purposes, for fry- ing, and for general use in long sea-voyages, where no fresh butter is to be had. Indeed this purified butter is equal to the best virgin oils of Florence, Aix, or Lucca, for frying in perfection. At Vienna, and in many other parts of Germany, it is sold in all the shops. The best is purified at the dairies, during the cheapest season, and sent to market in barrels and tubs ; it is then clari^ed. Set a large clean tinned copper vessel on a trivet, over a charcoal fire ; and put in the new butter, before it has taken any ill taste, but not in large portions at a time. With (he quantity of about fifty pounds, add a large onion peeled and cut crossway. The whole must be closely watched, and kept skimming the moment it begins to boil ; and the fire then slackened, that it may only simmer for five minutes ; after which, if it cannot be suddenly removed, the fire to be immediately extinguish* ed. The onion then taken out, the butter to be left standing till every impurity sinks to the bottom ; as all that has not risen to the skimmer never fails doing. Large tin canisters, stone jars, or wooden ves- sels made air-tight, holding about fifty pounds each, should receive the liquid butter, and be kept closely covered up for use. This but- ter should be constantly taken out as it is wanted, with a wooden spoon ; neither the hand, nor any metal, ever suffered to touch it."

Queen Elizabeths Cordial Electuary,

Boil a pint of the best honey ; and, having carefully taken off all the scum, put into the clarified liquid a bundle of hyssop which has been well bruised, previously to tying it up, and let them boil to- gether till the honey tastes strongly of the hyssop. Then strain out the honey very hard ; and, putting into it a quarter of an ounce eacn of powdered liquorice root and aniseed, half that quantity of pulverized elecampane and angelica roots, and one pennyweight each of finely beaten pepper and ginger, let the whole boil together a short time, being well stirred all the while. After which, pour it into a gallipot, . or a small jar, and continue stirring till it is quite cold. Keep it co- vered up for use ; and, whenever troubled with straitness at the sto- mach, or shortness of breath, take some of the electuary on a brui- sed stick of tiquorice, which will speedily afford relief. This is said to have been Queen Elizabeth's favourite remedy for all oppres- sion at the stomach and shortness of breath, with which complaints her majesty had been much afflicted ; she lived till seventy-three years of age*

354 CA&nMG.

back, and it will readily divide with the help of your knife m the fine b,eyCm la the next place', lay the lower part of the back upwards in your plate, with the rump from you, and cut off the side-bones, (or sidesmen, as they are generally ealled,) by forcing the knife through the rump-bone, in the line e^J\ when your fowl will be completely cut up,

BaiUd F(Ad. Ws have before bhaerved, that a boiled fowl is cut up in the same manner as one roasted. In the representation of this the fowl is com- plete, whereas in that part of the other it is in part dissected. Those parts, which are generally considered as the most prime, are t'Be wings, breast, and merry-thought, imd next to these the neck^bones, and sidesmen. The legs of boiled fowls are more tender than those that are roasted ; but every part of a chicken is good and juicy. As the thigh bones of a chicken are s^ry tender, and easily broken with the teeth, the gristles and marrow render them very delicate. la the boiled fowl the leg should be separated from the drum-stick, at the joint, which is easily done, if the knife is introduced into the hollow, and the thigh-bone turned back from the leg-bone.

Partridge.

The Partridge is here represented as just taken from the spit ; but before it is served up, the skewers must be withdrawn. It is cut up in the same manner as a fowl. The wings must be taken off in tbe lines a, 6, and the merry-thought in the line c, d. The prime parts of a partridge are, the wings, breast, and merry-thought. The wing is considered as the best, and the tip of it reckoned the most delicate morsel of the whole.

Pigeons,

Here are the representations of two, the one with the back upper- most, and the other with the breast. — That with the back uppermost is marked No. 1. and that with the breast No. 2. Pigeons are some- times cut up in the same manner as chickens. But as the lower part, with- the thigh, is in general most preferred, and as, from its small size, half a one is not too much for most appetites, they are seldom carved now, otherwise than by fixing the fork at the point «, entering the knife just before it, and dividing the pigeon into two, cutting away in the lines a, 6, and a, r, No. I, at the same time bring- ing the knife out at the back, in the direction a, 6, and a, e, No. 9*

A Pheasant. In the representation here given, the bird appears in a proper Bt^te for the spit, with the head tucked under one of the wings. When laid in the dish, the skewers drawn, and the bird carried to table, it must be carved as follows : fix your fork on that part of the breast where the two dots are marked, by which means you will have a full command of the bird, aod can turn it as you think proper. Slice down the breast in the lines a, 6, and then proceed to take off the leg on one side, in the direction d, f, or in the cirfulftC ^ellsd

CAftFIKO* 855

line hfd^ Tbn done, eut criOTthe wing on the sanie side, in the line c, tL When- you have separated the leg and wing on one side, do the same on the other, and then cut off, or separate from the breasU bone, on each side of the breast, the parts you before sliced or cut down. Be very attentive in taking off the wing. Out it in the notch a, for if you cut too near the nebk, as at ^, you will find your- self interrupted by the neck-bone, from whence the wing must be separated. Having done this, cut off the merry^tbought in the line /> ffi ^y passing the knife under it towards the neck. With respect to the remaining parts, they are to be cut up in the same manner as directed for a roast fowl. The parts most admired in a pheasant are, fifst, the breast, then the wing^^ and next the merry-thought.

A Goose.

Let the neck-end lie before you, and begin by cutting two or three long slices on each side the breast, in the lines a, b, quite to tiie bone. Cut these slices from the bone, then take off the leg, turning the goose up on one side, putting the fork through the small end of the leg bone, and pressing it close to the body, which, when the knife has entered at d, will easily raise the joint. Then pass the knife under the leg in the direction fly e. If the leg hangs to the carcase, at the point e, turn it back with the fork, and, if the goose is young, it will easily separate. Having removed the leg, proceed tp take off the wing, by passing the fork through the small end of the pinion, ' pressing it close to the body, and entering the knife at the notch c, and passing it under the wing in the direction c, r/. This is a very nice thing to hit, and can only be acquired by practice. When yuu have taken off the leg and wing on one side, do the same on the other. Then cut off the apron in the line/, e, gy having done which, take off the merry-thought in the line t, A. AH the other parts are to be tfikeo off in the same, manner as directed for the fowl. A goose is seldom quite dissected, unless the company is very large, in which case the above method must be pursued.

The parts of a goose most esteemed are, the slices from the breast; the fleshy part of the wing, which may be divided Irom the pinion ; the thigh-bone, (or drutp-stick as it is called,) the pinion, and the side-bones. If sage and onions ave put into the body of the goose, (Wiiich is by most approved of,) when you have cut off the limbs, draw it out with a. spoon at the place from whence the apron is taken, and mix it with the gravy, which should first be poured boiling hot • into the body of the goose. Some people are particularly fond of the rump, which, afler being nicked with- a knife, is peppered and salted, and then broiled till it is of a nice light brpwn ; and this is distin- guished by the epijthet of a deviL The same is lULowise done by theu rump of a turkey. ^

Haunch of T^enisan.

First cut it across down the bone, in the line 6, c, a, then turn the dish with the end* J, towards you, put in the point of the knife at^, ' and cat it down as deep as you can in the direction c, </, so that the two strokes will then form the resemblance of the letter T. Havine 80*

M$ ^ GJUifIHG.

col it Aim, yott flNbjf «iit 09 iMiijr fllieet as are 1 to the number of the OQmjpeQy, cuuiag them either ob the right or left. A« the f«t lies deeper oo the Mi helweeB dtmdUy tkamm who are foad ef fat, (aa is the eaee with rroet adouren of veoiaosy) the beet flavoured and fatteet abeea will he found oa the left of the lino a^ tf, auppoaing the end d turned towards ^rou. In cullii^ the alicen, ro- member th^it thej must not be either too thick or loo thin. TVitk each slice of lean add a proper proportion of fat, and pot a aulBaent Quantity of gravy into each plate. Curnuit»jeUy should always he on tbe table for those who choose it. Indeed this is geneoatty naeil b^ eiost.

This joint is always roasted, and when it comes to table, before you can help any one, you must separate the shoulder frpm 4te breast and ribs, (or what is by some called tbe coast,) by passing thoJuufe under, in tbe direction r, g^ d, e. The shoulder, being then take^ off, the juice of a lemon, or Seville orange, should be a<yAeezed upon (he part it was taken from, a little salt added, and the shoulder ro^ placed. The gristly part roust then be separated from the ribs in the line /, g, and then all the preparatory business to serving will bo done. The ribs are generally most esteemed, and one, two, or naoro may be easily separated from the rest, in the line a, h ; but tQ those who prefer the gristly part, a piece or two may be cut off in the lioea h, t, &c. If you should have a fore-quarter of grass, lamb th^ktruna hirge, the shoulder, when cut off, must be put into another iUbf end carved in the same manner as a shoulder Qf nuiltop.

A Fiti w seldom sent whole to table, hot is uemdly enf up by the cook, who takes off the head, splits the body down- the baeir, wood garnishes the dish with ^ chops and ears.

Before you help any one at table, first separate the shoolders fNHR the carease, and then tbe legs^ oecording to the dtrection gii^eo by the dotted Ifne r, d, i^. The most delicate part of a pig is titot ahot it the neck, which may be eat off in the line /, g. The next best parte are the ribs, which may be divided in the Uae e 9 ^ &e. and the othere are pieces cut from the lege end shoulders. Indeed tbe bonee efo pig are little else than gristle, so that rt may be em in any part witb- oot the least diffieulty. It produces such a ^%nety of delicate bits, that the fancies of most may he reedily gratified.

Shoulder of Mutton.

This is a very fine joint, and by<many preferred to the leg,, it being very full of gravy, if properly roasted, and producing many nice bits. The figure No. I , represenfs it as laid in the dish with the back up- permost When it is first out, it should be in the hoHow pert of it in the direction a, &, and the knifer should be pasned deep to the bono. TMo gf^avy will then xtm ftM into Ao dieb« (bo port wiU immediHtcIf epen» «i|d many fine stinee wJU he coeibb^ eiA i^mifx Tbo jmm -

|NMtof die At Hbb oa the outer edge, end ie tebe eot eel ia tUn sKeee in the diieetciMi e^ f. If eHuif itf e at taUe, and the ImIIow pari eut m toe line a, 6, is eaten, sooie very good and delicate slices may be cut out on each side the ridge of the blade-bone, in the direction c, d. The line between these tare' dotted lines, \% that in the diveetion of which the edge, <Nr ridge of the blade«4iene lies* aod oanaot be col %ero3B«

Nq. % lapieaeiite the niider-stde, where there are two parte vmy . full of gravjr, and' such aa many prefer to the uppef«eide« One ia % deep .out in the direction ^, A, accompanied wiAi fat, and Iheotef aU lean, in a line from i to £ The parts above the § haak are eoajvetf mid dry ; but yet some prefec thie to the rich aad nsove juicy p4fts«

Jl Saddle ofMuUon.

This is by some called a chine of mutton, and consists pf the twq loins together, the back-bone running down the middle of the taiU When you carve it you must cut a long slice in either of the fleshy parts, on the side of the back-bone, in the direction a\ b» There is seldom eny great length of tail lefl on, but if it is sent up with the tail,' many will be fond of it, and it may be easily divided into seyerat pieces, by cutting between the jqints of the tail, which are about an inch apart.

A Cod's Head:.

Fish in general requires very little carving, the fleshy parts being those principally esteemed. A cod's head and shoulders, when in eeason, and properly boiled, is a very genteel and handsome dish. When eat, it should be done with ^ spoog^ fiah-irowel, and the paru about the bsick-bone cm the shoulders a»e ihe most firm and best. : Tah^ 9S% pieee. quite down te the bone, in the dvection 9, A, c, d^ pMttipf in tk^ spoon at th ^t nod with each slice of $sk give a piece of the round, which lies underaieath the back-bone and lines it, the meat of w^iioh is thin, and a litijb darker coloured thim the body of the fish itself, thi^ may be got by passing & knile or spemn Mn^meaib,. in the difocUon d^f* itboat the head are many delicate parts^ soma fine kernels, and a gres^t deal of the jelly kind. The jelly parts lie about the jaw bon^^s, and the firm panrts within the hoftd. Some are. fend #f .the patete, and others th^ tongue, which likewise ^ay be gQt^ by putting a flpoen.¥U^ 4ie B»^Aj,iih» in. the direction 4^. the ^fiiQ <^«

A Piece of Boiled ScflwQn. Tns (httest and richest part of salmon is the belly ; it id thenefee^ customary to give to those who like both, a thin sUce of each; tb« one out out of the belly in the directien c^ d^ thnother- out Wthn back . iatbe line a, 6. Most people who are foadi of' salaii» general^ likii the skin, so that the slices must be cut thin with tbe.8kia o^iki '

AMm^kwih . . . •. r l^pr llhe fieh tk\ atong the iMek in^heiin^ n, <^^^iand takeoflTtls: whole sidey eiTlbrms tb« Ktte^ r, not; txM^>nenr 4i»lMnd) cs Ihei^nH-

S58 CAKTiir«*

tbave IbeffHb m gonerallj Uack, and ill flsTonrad. The roe ofa Ml n 9ot^ but tint of th« foMaieis baid, mad full of small egga.

A Calfs Head. Ik carving this, begin bj cutting tbe flesh' quite along the cfa^k bone, in the direction c, b, from whence several handsome slices majr be taken. In the fleshy part, at the end of the jaw-bone, lies part of the throat-sweet^bread, which may be cut into^ in tbo line c, d, and which IS esteemed the best part in the head. Many like the eje, n^eh is to be cut from its socket a, by forcing the poial of the kpife down to the bottom of one edge of tbe socket, and - cutting quite round, keeping the point of the knife slanting towards tbe middle, so as to separate the meat from the bone. The palate is also reckoned by some very delicate ; it lies on the under side of the roof of the mouth ; is a wrinkled, white, thick skin, and may be easily separated from the bone by a knife, by raising the head with your lefl hand. There is also some nice tender bits on the under side, covering the under jaw, and some ^delicately gristly fat to be pared oflT about the ear, g» In the upper-jaw is the large tooth behind, which, having se- veral cells, and being full of jelly, is called the sweet- tooth ; but its delicacy is more in the name than any thing else. When you serve any person with a slice of the head, you must inquire whether they choose to have any of the tongue and brains, which are generally served up in a separate dish. A slice from the thick part of the. tongue, near the root, is the best.

'Leg of Mutton.

A LEG of wether Mutton, which is by far the best flavoured, maj be readily known by the kernel, or little round tump of fat, just above the letters a, e. This jc^nt, whether boiled or roasted, is carved in the same manner. The person who does this business should turn the joint towards him as it here lies, the shank to the left hand ; then holding it steady with bis fork, he should cut it deep on the fleshy part, in the hollow of the thigh, quite to the bone, in the direction ri, 6« Then will he cut it right through the kernel of fat called the papers eye, of which many are particularly fond. The mOst juicy parts of the leg are in the thick part of it, from the litie a, 6, upward, towards e ; but many prefer the drier part, about the shank or knuckle, which some call the venison part, from 4ts eating so ishert ; but this is certainly the coarsest part of the joint. The fat lies chiefly on the ridges f, <», and is to be cut in the direction e,f. In Older to cut out wfcat is by some called the cramp-bone; and by others tbe gentleman's bone, you must take hold of the shank-boae with your leH, hand^ and cutting down to the thigh-bone at the point </, then passing the knife under the cramp-bone, in the direction c/, C| it may easily be. cut oat

A Ham.

A HAM is cut two ways, either across in the line 6, c, or in the eur- cukr line in the middle, taking out a snoall piece as at a, and cutting thm slices in a cicciikur durectioo, thus enlarging it by d^reea. Thift

TARVlM'a

— ^// H p^ a %yif^ loi/n 0/ t^^e^/

y/U'.u/

ImI VMih^d kt to pvat^nro At gravy and ke^p il nHyisI, iHit«li in Umi orevenled ^oto nuwiog aut«

Ptcc« of Sirl^n cflBeef. ^

As a whole aiiii>ia is too Urge ^ families in geaenil, fo we have here only represented a part, either of whidi raotA to earned in the , , same manner. li is drawn a« standing up in the dtsh, in order to show the inside, or upper part ; but when seat to taUe, it is always laid down, so that the part described by the ^ter. c, lies ctose on the dish. The part c, d^ then lies uppermost, and the.hne oi,' ^, under- neath. The meat on the upper side of the rths is firmer, and^ a closer texture, than the- ieshy part underneath, whi<^ is by fttr the most tender, and of course preferred by many. To those who like the upper side, the outside slice should be first cut o9^^uite dewn to * . the bone, in the direction c, d. Some people, however, instead ol beginning to carve at either end, cut it in the middle of the mosi fleshy part. For those who prefer the inside, several sUees may be cut in the direction of the line a, 6, pressing the knife down to the bone. But wherever the slices are cut they iiaust be of a moderate substance, neither too thick nor too thin.

E^-Une of Beef. The outside of this joint is generally injured in its flavour from the water in which it is boiled ; a thick slice must therefore be*c:^ off, the whole length of the joint, beginnjiig at r/, and cnjtting it W the way even and through the whole surface, frosi a to L The soil fat, which resembles marrow, lies oa the back below the-4etter ^^ and the firm fat must be out in thin l^^fizQnial slices at the points c ; but as some people like the sof), m^ some the firm fat, it is neces- sary to ask the company which they prefer. The upper part, as it is generally placled in the di«ih, is the handsomest, full^ of gravy, most tender, and enriched with fat ; but there are some who pr<6Cer a slice from the under-sidoj though it is lean and dry. The skewer that keeps the meat properly together when botfog is here shown at a. This should be drawn out before it is served up ; ot, if it is ne« cessary to leave the skewer in, it al^uld h0 a silver one;

Brisket cf Beef

This is a part always boiled, and must be cut in th^e^dlr^tton a, h^ quite down to the bone, aft^ having cut off the outside, or first slicfii, which must be cut pretty thick, ^e fat cut with this slice is a. firmt gristly fat, but ^softer fat is feund underneath for those who pre- fer it. ' ' Breast of Veal.

A breast of veal must be cut across quite through, dividii^ thfi gristles from the rib-bones : this is called cutting the brisket from the ribs. The brisket may be out into pieces as waated $ jR^r aeme pre«> fer this part to the ribs. There requires no great direetiott how to . separate the ribs, sinpe nothing more is required than to put the kai& in atthe 4op between any two, and continue downwards till

t60 CABTiirc.

thty «re slanted* Bemember to giro m pieee of the sweelbreai to eveiy one you help, as that is reckoned particnlariy delicate.

FiUetofVeal.

This part of the calf is the same as that called the buttock in the ox. Many people think the outside slice of a fillet of veal a delicacy, because it is most savoury ; but as some think otherwise, the ques- tion should be asked before any one is helped. If no one choosea the first slice, lay it in the dish, and the second cut will be exceedmg white and delicate ; but take care to cut it even and close to the bone. A fillet of veal is always stufi^d under the skirt or flap, with a pudding, or^ forcemeat. This you must cut deep into, in a Iin« with the surface of the fillet, and take out a thin slice. This, and a thin slice of ftft cut from the skirt, must be given to eadi person at table.

Sparerib of Pork.

This is carved by catting out slices in the thick part at the bottom of the bones. When the fleshy part is all cut away, the bones, which are .esteemed very sweet picking, may be easily separated. Fqw people admire the gravy of pork, it being too strong for most stomachs*

Babbits.

To unlace a rabbit, the back must be turned downward, and the apron divided from the belly. This done, slip your knife between the kidneys, loosening the flesh on each side. Then turn the belly, cut the back crossways between the wings, and draw your knife down both sides of the back-.bone, dividing the sides and legs from the back. Observe not to pull the leg too violently from the bone» when you open the side ; but with great exactness lay open the sides from scut to^boulder^ and then put the legs together.

fVoodcocks.

To thigh a woodcock, you mtnt raise the legs and wings in the same manner as you do a fowl, only open the head for the brains. In like manner you thigh curlews, plovers, or snipes, using no other sauce than salt.

Mallards or Ducks.

To unbrace a mallard or duck, first raise the pinioBs and legs, but do not cut them off. Then raise the merry-thought from the breast, and lace it down both sides with your knife.

Buttock of Beef.

This part is always boiled, and requires little directions as to the carving of it. A thick slice should be first taken off all round it. When you come to the juicy and prime part of it, you must be careful to cut it even, that it may have a graceful figure, should it be broughl to table cokl the next day. .

TlUt

ART OF CARVING.

NOTHING can be more disagreeable to a person who is placed nc the head of a table, and whose business it is to pay the necessary honours to guests invited, thaii to be defective in not being properly able to carve the different articles provided. From the want of knowledge in this particular, it must naturally become no less painful to the person who undertakes the task, than uncomfortable to those who are waiting for the compliment oif being served. Abilities and dexterity in this art are striking qualifications in the eyes of every company, and are material instruments of forming the necessary and polite graces of the taEle. «

The instructions here laid down by words, are materially enliven- ed by the representations of the respective articles described, so that the young and inexperienced may, by proper attention to the descrip* tion, and reference to the plates, soon make themselves proficients in this useful and polite art.

We shall commence the subject with describing the method of carving ^ ,

A Roast Fowl.

In the plate the fowl is placed in the centre, and is represented as lying on its side, witn one of the legs, wings, and neck-bone, taken off. Whether the fowl is roasted or boiled, it must be cut up in the same manner. A roasted fowl is sent to table nearly yi the same manner as a pheasant, excepting that the pheasant has the Read tucked under one of the wings, whereas the fowl has the head cut off before it is dressed. In a boiled fowl (which is represented in the same plate) the legs are bent inwards, and tucked into the belly ; but, previous to its. being sent to table, the skewees are withdrawn. The most convenient method of Ciitting up a fowl is to lay it on your plate, and, as you separate the joints, in the line a, 6, d^ put Uiem into the dish.

The legs, wings, and merry-thought being removed, the next thing is to cut off the neck-bones. This is done by putting in the knife at. gj and passing it under the long broad part of the bone in the line g^ bj then liding it up, and breaking off the end of the shorter part of the bone, which cleaves to the breast-bone. All the parts being thus separated from the carcase, divide the breast from the back, by cut- ting through the tender ribs on each side, from the neck quite down to the vent or tail. Then lay the back upwards oh your, plate, fix your fork under the rump, and laying the edge of your knife in the. Jiiie 69 Cy c^and pressing if down, lifl up the tail, or lower part of tho.

2T

4 TUR NEW FAKILV

Oenuine Vriar*» Balsam

Put four ounces ofsarsaparilla cut in short pieces, two oonces of phina root sliced thia, and an ounce of Virginian snake-weed cut small, with one quart of spirits of wine, in a two quart bottle. Set it in the sun, or any eoual degree of beat, ihaking it two or three times a day, till the spirit be tinctured of a fine golden yellow. Then clear off the infusion into another bottle ; and, putting in eight ounces 'of gum guaicum, set it in the sun, or other similar heat ; shaking it very of\en, till all the gam be dissolred, except the dregs, which will ^nerally be about ten or twelve days. It must now be a second tinoe cleared from tbe dregs ; and, having received en oonce of Peruviao balsam^ be well shaken, and again placed in the son for two dajs ; afler which, an ounce of baka of Oilead being added) it in ta be once more shaken together, and finally set in the sun for fourteen tiays, when it will become quite fit for use, and keep many years. There werei formeriyt scarcely any complaints, either external or inCemid, t'ur which this admirable balsam was not considered as an efiectual remedy. It has, in truth, many virtues, when properly made ; but, as a mere vulnerary, for common flesh wounds, the simpler and cheaper balsams, sold under the names of Friar's Balsam, Turling-« ion's balsam, and the Traumatic Balsam of the London Dispensatory, are usually efikacious. Neither of these, however, nor any of the other compound balsams, or restorative drops, formed on the basis of this true Friar'^s balsam, are so well adapted for internal use ; and some of them, as commonly manufactured for sale, are quite unfit for any such purpose. The dose of genuine Friar's balsam, for cionsumptions, or any inward ulcer, &c. is about half a table spoon- ful, on a lump of sugar, or in any liquid vehicle, once or twice a day, according to the urgency of the case, using moderate exercise while in the habit, of taking it. In any soreness of the stomach, and for some coughs, twenty or thirty drops occasionally taken, often give complete relief; and, in almost every weakness or debility, they mav be advantageously resorted to, as well as by persons afflicted witn scorbutic complaints, and other taints or impurities of the blood.

JEieedlent Lozenges, for the Hsart*bum.

Ta«e calcined oyster shells, as fbund on the sea-coAst, where the/ are so blanched by time as to appear, both within and %vithout, of the^ Whiteness of mother of pearl ; dry them well by the fire, and then beat and sifl them as fine as possible, tn half a pound of this pow- der tnix half a pound of loaf sugar- well beaten and sifted ; and wet it wiUi a spoonful or two of milk and water, so as to form a very stiff paste. Then mould the whole into neat lozenges, of any form or size, and bake them very dry in so slack an oven as not to dis- colojir them ? this will be effected after every thing else is drawn. These lozenges so effectually destroy that acidity in the stomach which causes the heart-burn, as not only to prevent the disagreeable stensation it occasions, but greatly to promote digestion. Their pow- er fe neutralizing adds may be easily tried, by dissolving one of theiti in a glass of the sharpest vinegar.

RECi:iPT-BOOi:« o

Dec^c^n qf thp B^9^d9 ^ Leeks f far l&c iSiose and iirtmei.

Gut off a large handful of the beards of leeks ; apd put them in a pot X)r pipkin with two quarts of water, covered closely up, and to he kept simmering till the liquor is reduced to a quart ; then to be poured off, and drank every morning, noon, and evening, about the third part of a pint each time. Half the quantity, or Jess, may be sufficient for chHdren, according to their respective ages, and the vio- lence of the disease. The most desperate condition of this painful ^disorder has frequently beeq cured by this seemingly-simple remedy in little more than a month. It is best to keep making it fresh every two or three days, which indeefi h the case with most vegetable de* coctions.

^ titHmnt Rdirffor a Pain and La^ State of the Bowels.

Take twelve drops of laudanum in half a gill of spirituous cin- namon-water; or, if that cannot be* immediately had, in the best brandy. This will seldom fail to give instant relief; but, should it 00 fail in the first instance, it may be repeated in about an hour«

The true Daff^s EUocir.

The popular medicine sold under this name is differently made by differex^ venders,. The following, however, is considered as the ge- nuine receipt for making it. — Take five ounces of aniseeds, three ounces of fennel-seeds, four ounces of parsley-seeds, six ounces of Spanish liquorice, five ounces of senna, one ounce of rhubarb, three ounces of elecampane-roc^t, seven ounces of jalap, twenty-one drachms of saffron, six ounces of manna, two pounds of raisins, a quarter of an ounce of dophineal, and two gallons of brandy* Stone the raisins, slice the roots, and bruise the jalap. Then mix the whole to- gether ; and, a(\er letting them stand close covered for fiileen days, strain out the ehxir. So favourite a remedy has Daffy's elixir been for all colicky p^ins, during the last hundred years, that many fa- milies have been enriched by its preparation and sale ; a few of whom there is reason to believe, have used not half the ingredients above enumerated. The cheap stuff, commonly sold fis,paffy's elixir, is little more than an infusion of aniseeds, liquorice, and jalap, in the

coarsest an4 i7)Qst fiery malt spirit, lowered with common ^tet.

■ • - ' >• '

Infallible Remedy for the Ague. ^

Mix a quarter of an ounce each of finely powdered Peruvian bark, grains of paradise, and long pepper, in a quarter of a pound of trea cle; of which mixture,, take a diird part immediately as the cold fit commences, washing it down with half a quartern of the l^est French brandy. As the cold fit goes off, aod the fever' approaches, take a third part, with the like quantity of brandy ; and, on the following morning, fasting, swallow the remainder, and the same quantity of brandy as before. This excellent electuary, which is said never to ■ fail, perfectly cured an afflicted person, afler being most grievously * tormented for the greater part of four years, having almost every fit accompanied by delirium, during which period innugierable other

6 THE NEW FAHILT

remedies bad been tried io vain. The person from wbom it was obtained, declared that be had cured many bundned persons, and ne- rer met with but a single instance where the three doses did not im- mediately efl^t a cure, and even then a second three completely prevailed. To children under nine years of age, only half the above quantities must be given.

Bayley^s Patent Cakes for Liquid Blacking'^

This blacking has been the scource of an ample fortune to die patentee, the celebrated Mr. Bayley, of Cockspur-street, Chann^- cross, whose exclusive right has lately expired. It is made, accord- ing to the specification in the patent office, with one part of the gummous juice which issues from tlie shrub called govt's tboriif d«»- ring the months of June, July, and August ; four parts of rirer- water ; two parts of neat^s-foQt, or some other soAening and lubri- cating oil ; two parts of a deep blue colour, prepared from iron and copper ; and four parts o^ brown sugar candy. The water is then evaporated till the composition becomes of a proper consistence, when it is formed into cabes of such a size as to produce, wheo dissolved in hot water, a pint of liquid blacking.

^n Incomparable Fumigation^ or Vapour, for a Sore Throats

Take a pint of vinegar, and an ounce of myrrh ; boil them well together about half an hour, and then pour the liquid into a basin. Place over the basin the large part of a funnel which fits it ; and, the small end being taken into the month of the patient, the fume will be inhaled, and descend to the throat It must be used as _ hot as it can possibly be borne ; and should be renewed every qnar- ter of an hour, till a cure is effected. This excellent remedy will seldom or never fail, if resolutely persisted in, only for a day or two, and sometimes a very few hours, in the most dangerous state f^ either an inflammatory or putrid sore throat, or even a quinsy.

Dr. Fulla^s Vapour for a ^insy,

Taicb powdered pepper, one ounce ; milk, a quart ; and boil them to a pint and a half. Put the whole into a glass bottle with a small neck, and let the vapour be received as hot as can.be endured with open mouth. ^^ This euporiston,'' says that learned physican, '^ more powerfully than any gargle whatsoever, attenuates, raehs down, and draws forth, tough phlegm ; which, by obstructing the glands and spongy flesh, and hindering the free passage of blood and humours through them, occasions the inflammation and tumour ; and, therefore, it more effectually takes off this perilous distemper than any of them." This, it is to be remarked, is only recommend- ed for a quinsy/ It affords good professional authority, however, for the preferable use 4>f such vaporous inhalements over common gargles and other medicines, in dangerous complaints of the throat, lungs, &c.

RECEIPT-BOOK. 7

Fine Red Ink. Bgil four ounces of best raspings of Brazil-wood, and one ounc« each of crystals of tartar tind powdered alum io^ a quart of the clearest river-water, till half the fluid be evaporated. While it is ' yet sufficiently warm, dissolve in it an ounce each of double-refined sugar, and the whitest gum arabic. This fine ink is said to preserve its lively red hue much longer than any other known preparation for the same purpose. The common red ink, which is certainly far cheaper, and will do .very well for most occasions, is made by infusing four ounces of Brazil-wood raspings with two drachms of powdered alum, in a pint each of vinegar and rain-water, for two or •three days, and aflterward boiUng them over a moderate fire till a Ihird part ofv the fluid has evaporated. It is then to stand two or 4hree days ; and, being filtered through blottmg-papei*, to be pre- served in closely-corked bottles for use. /

Method of Cleansing and Polishing Rusty Steel. ^ After well oiling the ru^y parte of the steel, let it remain two or three days in that state, then wipe it dry with clean rags, and po- lish with emery or pumice-stone, on hard wood. Frequently, how- ever, a little UDslacked lime, finely powdered, will be sufficient, af\er the oil is cleaned off. Where a very high degree of polish fs re- quisite, it will be roost e^ctually obtained by using a pa^te com- posed of finely levigated blood-stone and spirits of wine. Bright bars, however, are admirably cleaned in a few minutes, by using a small portion of fine corn emery, and afbrward finishing with fiour of emery or rotten-stone ; all of which may be had at any ironmonger's. This last very simple fliethod will, perhaps, render any other snpetfluoos*

A fine Balsamic Elixir for confirmed Coughs and Consumptions^ Take a pint of the finest old rum, two ounces of balsam of Tolu, an ounce and a half of Strasbuiig turpentine, an ounce of powdered extract of Catechu, formerly called Japan earth, and half an ounce each of gum guaiacusi aiid'balsam of copavia. Mix them well together in the bottle ; and keep it near the fire, closely corked, for ten days, frequently well shaking it du- ring that time. Afterwards let it stand two days to settle, and pour ofif the clear for use. Half a pint of rum may then be poured over the dregs ; and, being treated for twelve days in the same manner as the first, will produce more elixir, and equally good. The dose . naay be from fifty to a hundred, or even two hundred drops, accord- ing to the urgency of the ease, taken twice or thrice a day in a wine glass of water.

. Admiral Gascoigne^s Tincture of Rhxtharh. Take half an ounce each of powdered rhubarb, myrrh, cochineal, and hierapicra, and put thfem in a bottle with one quart of the best double-distilled aniseed water. When it has stood four days, tt is fit for immediate use ; and may be taken, a small wine- glass at a time^ ^^ any paias in the stomach or bowels. In tho

8 ^BSNSwrJum.T

valuable conection whence this it extmcled, is the foHbwingr morandoni— ** There 19 not a better receipt in the worid !**

*Oerman Cure for a Coiuumption.

Take a pound of pure honey, and let it boil gentlj in a diewpan ; then, having washed) scraped clean, and finely grated with a sbaip grater, two large sticks of fresh horse-radish, stir into the honey as much as you possibly can. It must remain in a boiling slate about five minutes, but stirred so as not to burn ; after which, put it into small earthen pots, or a jar, and keep it covered up for use. Two or three table spoonsful a day, or more, according to the strength of the patient, and some time persisted in, is said to perform wonders^ even where there is a confirmed phthisis pulmonalis, or consumption of the lungs. It is also serviceable in ail coughs where the huig» are greatly affected.

Easy and e^etual Cure for Wens.

PcTT a quantity o£ salt and water into a saucepan, and boil h four or five minutes ; with which, while tolerably hot, bathe the entire surface of the wen, however large ; and continue so to do, even after it is cold. Every time, before applying it, stir up the salt de- posited at the bottom of the basin, and incorporate it s^ain with the water. In this manner the wen must be robbed weM over, at least ten or twelve times e^ery twenty^our hoars ; and, fVequentty in less than a fortnight, a small discfaili^ takes place, without anjr . pain, which a gentle pressure soon assists to et^tptj die whole con-* tents. In particular instances, it is neoessary to continoe the appli^ cation several weeks, or even months : but it ik said al^ys flnaMif to prevail, where resolutely persisted in, and that wiliKiiit oc^iSflBtoning^ pain or inconvenience of any kind, there being not the smallest pre* vious notice of the chscharge."*^ A person who had, for many years, been an object of attraction In the streets of London, frbm having a most enonnous wen hanging on his neck and breast, being sudden- ly seen, with astonishroent, completely divested of it, ^ad as^ed how he bad lost it, widioat the 9LppeM!titoe of any sear or other dis- figurement ; when he declared, that he had been happ^y relieved of his incumbrance, in a very few mentiis, by simply rubbing it with the old rusty fat and brine of bacon. This imdoubted fact rAay serve as a hint, should the still simpler prepamtion of salt and Water ever seem likely to prove hisufficiently powerful.

Genuine Ijozenges for the PileSy as used in the West Indies, and other ttarm climates.

Take four ounces of fine powdered loaf sugar, two ounces of flour of sulphur, and a sufficient 'quantity of mucilage of gum tacamahaca' dissolved in red rose water, to form the whole into a paste for lozen- ges. Having made it up in lozenges of the desired form, dry them before the fire, or in an oven afler every thing has been drawn. Take, of these lozenges, about the weight of a drachm duly. Tlus is a most valuable medicine for that duiagreeable and dreadful complaint;

wbich pievails muck, md 19 « peeuliuly ^evopus nhd ev^n'^danger- ous disease in the West lodia Islands, as well a9 in most other hot climates. It is, howeTer, generally foaad completeij elBcacious, even in those regions.

. Easy Method of denning Paper Hangings,

Cut into eight half-quarter-sa quartern.loaf two days old; it latist neither be newer nor staler. With one of fiiese pieces, after haying blown off all the dust from the paper to be cleaned by means of a good pair of bellows, begin at the top of the room, holding the crust in the hand, and wiping lightly downward with the crumb, about half tt yard at each stroke, till the upper part of the hangings isieoiDplete- ly cleaned all rouad. Then go again round, With the like fl«>eefitBg^ stroke downward, always commencing each successive course a lit- tle higher than the upper stroke had extended, till the bottom be finished. This operation, if carefully performed, will frequently make very old paper look aknost equal to new. Great caution snust be used not by any means to rub the paper hard, nor to attempt clean* iiig it the cross or horizontal way. The dirty part of the br^d, too, must be each time cut away, and the pieces renewed as soon as at all necessary.

Sir John HilVs Specific for the Scurvy, •

Sir John's own description of this excellent remedy will convey its virtues. " There is in the hands of one person only a medicine of very great efficacy in the cure of the scurvy, leprosy, and other desperate cutaneous disorders. Its effect is certain ; but it is kept at so exorbitant a price, that only persons of fortune can have the advantage of it

'^ A gentleman of great worth and goodness applied some months since to the person who possesses it, in favour of two daughters of a country clergyman.' He did not desire it should be given, but re- quested it at any moderate price. He was refused. A bottle of the medicine was aflerward procured, and put into my hands to exa- mine. It appeared to me, on many trials, to be an infusion of the root of the common great water-dock, and nothing else. I have made an infusion of that root, which perfectly agrees with it in taste, smell, and colour, and, what is more important, in virtues.

.<< This is no modern invention ; the plant was long since known and celebrated ; it is the famous Britanvica anti quorum vera of au- tiiors, concerning which such wonders are recorded in the cure of scurvies ; but, like many other English plants, it has long been neg- lected.

" I beg you to make this public for the service of those whom the common remedies have failed* to cure, and whose fortunes do not afford their going to the person hitherto possessed of the secret for redress. The method of infusion and decoction both will answer better than that by infusion alone, and what I have directed to' several who have found great benefit from it, is made thus :

" Weigh half a pound of the fresh root of great water-dock, cut it into thin slices, put it in a stone jar, and pour upon it a gallon of

10 TBS nmw wAMiMJr

filing ti«tefveov6rkup»mii4tolk«t«Dd Umidjh^f put the whole kito a eaucepao, and boil it about ei|^ miiwl— .. Afiet this let k stand lo be quite c^d, then etiatn Kofi* without sqaeezing* Drix^^ a half pint basin of this twice a-day, avoid high aomnmed Samdf and use moderate exercise.

*' The great good I have seen from this makes me desirous that all aay know of it who want it* -

^ I am, Sir, your humble servant,

"John ttrLt.''

Rutsian Method of preserving Chreen Ptasfor tVintep^

Put into a kettle of boiling bot water any quantity of fresh-^elled fTMD peas ; and, after letting them just boil up, pour them into a ^olandfar. When the liquor has drained away, empty them into a isrge thick cloth, cover them over with mother, make them quite dry, set them once or twice in a cool oven, to harden a little ; afler which put the peas mto paper bags, and hang them op in the kitchen for use. To prepare them, when wanted, they are finst wefl soaked lor an boor or more ; and then boiled in cold water, with a feW sprigs of mint, and a little bcitter. Green peas are sometimes kept m Eng- land, by scalding and drying alone, without putting, them in an oven ; they are afterward bottled hke gooseberries or damsons covered by clarified suet, closed up with cork and resin, and either buried in the earth or kept in a cool cellar ; being boiled, when wanted, till quite tender, with mint, butter, and sugar. This last article, at least, is Certainly an improvement on the Russian method. A dish of green peas, thus prepared, has sometimes agreeably surprised friends at a Christmas dinner.

AdmiraMt Wash for ike Hair, said lo Tkicketi its Growth . better than Beards Grease,

Take two ounces each of rosemary, maidenhair, southernwood, myttle berries, and bazel bark ; and bum them to ashes .on a dkaa hearth, or in an oven : with these ashes make a strong ley, with which wash the hair at the roots every day, and keep it cut short* This lixivium, or wash, it is said, will destroy the worm at the root ; and prove far more effectual than beards grease or pomatum, which rather feed than destroy that unsuspected enemy to the hair. Excellent Remedy for Swelled Legs and a Relaaxd Stomach*

Taks six ounces of the common bitter infusion, consisting of g«»« tian root and outer rind of Seville omnge, with or wkiiout conander seeds ; one ounce of tincture of senna ; and a drachm of compound spirits of lavender. Mix them together, and take four spoonsful every other night on going to bed. To prevent swelled legs froa* breaking, mske a decoction of marshmallow leaves, rue, camomile^ and southernwood, boiled in a quart of ale or stale beer { and ibment them with flannels wrung out of the liquor, as hot as can be homo without scalding, three or four times a day. After bathrog, anoint them with a little ointment of marshmallows ; and should they even be broke, only cover the boles with dry lint, while bathing or foment-

dig the legjlS ^^ aftor^rds d^esa tbem wilh the omtment, and lake a little cooling physic. »

Pine Rasphtrry V^inegar. Ttiid excellent article in domestic management is both grateful to the palate/and a very effectual remedy for complaints in the chest. It is made, at very little expense, in the following manner : Pour three pints of the best white-wine vinegar over a po md and a half of fine red^ raspberries, in a 6tone jar or china bowl, for neither gla- zed earthenware nor any metal must be used : the next day, strain the liquor over a like quantity of fresh raspberries ; and the day following do the same. Then drain the liquid as much as possible without pressing the fruit ; and pass it through a cotton bag previously wetted with plain vinegar, merely for preventing waste, into a stone jar, with a pound of loaf sugar' in large lumps to every pint of the vinegar. A& soon as the sugar is melted, stir the liquor, and put the jar into a saucepan of water, to simmer for some time ; skim it l^arefulty ; and, when cold, bottle if for use. *A large spoonful, in a Amall tumbler of water, with a very little sugar, makes a most plea- ftant and refreshing beverage, either for invalids or persons in health.

Genuine Turlington^s Balsam.

This is a very good vulaeraiy balsam for common uses ; and may be safely taken iateroally, where the genuii^e friar's balsam is not at hand* The receipt for making the true Turlington's balsam, or drops, is as follows : Take an ounce of the Peruvian balsam ; two ounces of the best liquid storax ; three ounces of gum Benjamin, impregnated with almonds ; and half fti ounce each of the best aloes, myrrh, frankincense, angelica roots, and the flowers of St. John's wort. Beat all these ingredients in a mortar, and put them into a liairge glass bottle ; adding a pint and a quarter of the best spirits of wine. Let the bottle stand by the kitchen fire, or in the chimney corner, two days and nights ; then decant it oflT, in small bottles well corked a6d sealed, to be kept ready for use. The same quantity of spirits of wine poured on the ingredients, well shaken up, and pla- ced near the fire, or in some other warm situation, about six or eight days and nights, will serve for slight occasions, on being bottled in a similar manner.

Cephalic Snuff.

Take half an ounce each of sage, rosemary, lilies of the valley, and the tops of sweet marjoram, with a drachra each of asarabacca ^root, lavender flowers, and nutmeg. Reduce the whole composition to a fine powder ; and take it like common snufi*, as often as may be necessary for the relief of the head, &c. There, are many more pow- erful cephalic snufl*s, for particular medicinal purposes, but few so generally useful, agreeable, and innocent, to be used at pleasure*

Cheap and excdJent Compontion for presermng fVeather- .Boardings Paling y and all other PTorks liable to be injured by the Weather. Limb, it is well kown, however well burnt, will soon become

■Wcked by exposure in the open air^ or even if confined in a situa-

12 THE N£W FAKiJ^T

lion not remarkably dry, so as tp crumble of iUM mta powdor.

This is called air-slacked lime, m contradistinction to that wbicfa is •lacked in the usual way by being mixed with water. For the purpose of making the present usefid composition to preserve all aarte of wood work exposed to the vicissitudes of the weather^ take three parts of this air-slacked lime, two of wood ashes, and one of fine sand ; pass them through a fine sieve, and add as much linseed oil to the composition as will bring it to a proper consistence for workii^ with a painter's brush. As particular care must be takea to mix it perfectly, it should be ground on a stone slab with a proper mulJer, in the same manner as painters grind their white lead, &c. bu^ where these conveniences are not at hand, the ingredients maj be mixed in a large pan, and well beaten up with a wooden spatula. Two coats of this composition being necessary, the first maj be rather thin ; but the second should be as thick as it can conveniently be worked. This most excellent composition for preseirving wood when exposed to the injuries of the weather, is highly preferable to the customary method of laying on tar and ochre. It is, indeed, every way better calculated for the purpose, being totally impenetrable by water ; and, so far from being liable to injury by the action of the weather or heat of the sun, that the latter, though such a powerful enemy to tar and ochred palings, &c. even hardens, and conse- quently increases the durability of, the present proposed composition, which forms an article of public utility not only much cheaper than paint, but prodigiously more lasting.

Art of making Bnllau^$ incomparable lAqmd for changing ^ the Colour of the Hair^ fyc.

This is said to be the best liquid in the world for making the hair curl, as well as for changing that which is disagreeably sandy to a very pleasing colour. The method of preparing it is as follows : Take two ounces of scrapings of lead, an ounce of hartshorn shav- ings, a quarter of an ounce of litharge of gold, and a drachm of camphor ; put them into a pint of soft water, and let them boil for half an hour. When cold and fine, pour the liquid off, and add to it a drachm each of the sugar of lead and rosemary flowers. Boi) these, up together ; pour off the liquid ; and, when fine, it is fit for im- mediate use.

DiUeh Method of extracting beautiful Colours from Floufcrs, Leaves^ Hoots, fyc.

Take the flowers, leaves, or roots, whatever quantity wished, and bruise them nearly to a pulp ; then, putting it into a glazed earthen vessel, pour filtered water suflicient to cover it, adding a table spoon- ful of a strong solution of pure pot-ash to every pint of water. After boiling, in a proper vessel, the whole over a moderate fire till the li- quor has obviously imbibed as much of the colour as can possibly be obtained from the pulp, decant the fluid part through a cloth or blotting paper, and gradually drop into it a solution of alum, which precipitates the colouring matter to the bottom. Having secured (he

RECEIPT-BOOK. 13

powder, continue to wash it in several fresh waters, and, at length, filtering it again through blotting-paper, dry the remaining powder ; from which prepare the fin^t pigments, for water colours, by tritu- ration on marble, with clarified gum-water, and then form them into cakes, cones, &c. for sale. A fine violet colour is in this manner prepared by the Dutch from that flower ; the most delicately rosa- ceous red, from the small French rose and other beautiful red roses ; and a most brilliant azure, from the blossoms of the corn blue-bottle*

Excellent Remedy for the Dropsy. TAKft sixteen large nutmegs, eleven spoonsful of broom ashes dried and burnt in an oven, an ounce and a half of bruised mustard- seed, and a handful of scraped horse-radish ; put the whole into a gallon of strong mountain wine, and let it stand three or four days. A gill, or half a pinl, according to the urgency of the disease and strength of the patient, is to be drank every morning fasting, taking >. nothing else for an hour or two afler.

Another powerful Remedy for the Dropsy. Take. a suflicient quantity of pelitory of the wall, put it in pump water, and let it simmer over the fire till reduced to half* its quantity, then add honey to make it into a good syrup, of which take two-thirds to one-third of a glass of Geneva, two or three times in a day till re- lieved. This actually cured the Editor's mother, afler her legs had burst and "discharged water several times ; and the cure was so ef- fectual, that she never had that sad disorder aflerwards.

Of the fining of Malt Liquors.

It is most desirable to have beer fine of itself, which it seldom fails to do in due time, if rightly brewed and worked ; but as disap- pointments sometimes happen, it will be necessary to know what to do in such cases.

Ivory shavings boiled in the wort, or hartshorn shavings put into l!he cask just before it is bunged down, will do much towards fining and keeping die liquor from growing stale*

Isinglass is the most coipmon thing made use of in fining all sorts of liquors ; first beat it well with a hammer or mallet, and lay it in a pail, and then draw off about two gallons of the liquor, to be fined upon it, and let it soak two or three days ; and when it is sofl enough to mix with the liquor, take a whisk, and stir it about till it is all of ^ a ferment, and white froth : and frequently add the whites and shells of about a dozen eggs, which beat in with it, and put all together into the cask : then with a cfean mopstick, or some such thing, stir the whole together ; and then lay a cloth or piece of paper over the bung hole, till the ferment is over, and then bung it up close : in a few days it will fall fine. ^

But if it is wanted to fine only a small quantity, take half an ounce , of unslarked lime, and put it into a pint of water, and stir it well to- gether, and let it stand for two or three hours, or till the lime settle to the bottom ; then pour the water off clear, and throw away the sedi- iMttt t then tttke half an ounce of insinglaas cut small, and boil it m

14 rHK Mew FAMILT

the lime water till it itiMoWeB ; ^en let it cool, and poor it inita fke

vessel^ &C.

To make Elderberry Beer, or EbtJum.

Take a hogshead of the first and strong wort, and boil in the same one bushel of picked eiderberrieS) full ripe ; strain off, and when cold, work the liqUor in the hogshead, and not in any open tun or tub ; and, afler it has lain in the cask about a year, bottle it ; and it will be •a most rich drink, which they call l^bulum ; and has oflen been pre- ferred to port wine, for its pleasant taste and healthful quality.

N. B. There is no occasion for the use of sugar in this operation; because the wort has strength and sweetness enough in itself to an- swer that end ; but there should be an infusion of hops added to the liquor, by way of preservation and relish.

Some likewise hang a small bag of bruised, spices in the vessel White ebulura may be made with pale malt and white elderberries.

Easy method of Drying and Preserving Currants in Bunches, Beat well up the whites of eggs, or a little gum arabic di^sotred in water ; and, af\er dipping in tl)e bunches, and letting them get a little dry, rqli them in finely powdered loaf augai^. Lay them oo a sieve in a stove to dry ; and keep turning them, and adding sugar till they become perfectly dried. Not only red, white, and black currants, but even grapes in bunches, may be thus dried and pre- served. They should be carefully kept dry, in boxes neatly lined wiA paper.

Dr. Stoughtoh*s celebrated Stomachic Elianr. Pare off the thin yellow rinds of six large Seville oranges, and put them in a quart bottle, with an ounce of gentian root scraped and sliced, and half a drachm of cochineal. Pour over these ingre- dients a pint of the best brandy ; shake the bottle well, several times, during that and the following day ; let it stand two days more to set- tle, and clear it off into bottles for use. Take one or two tea-spoons- ful morning and aflernoon in a glass of wine, or even in a cup of tea. This is an elegant but simple preparation, little differing from the compound tincture of gentian either of the London or Edinburgh Dispensatories ; the former adding half an ounce of canella altm, (white- cinnamon,) and the latter only substituting for the cochineal of Stoughton, half an ounce of husked and bruised seeds of the lesser cardamom. In deciding on their respective merits, it should seem, that Stoughton's elixir has the advantage in simplic5ity, and, perhaps, altogether as a general and elegant stomachic. Indeed, for some particular intentions, both the liondon and Edinburgh com- positions may have their respective claims to preference: in a cold stomach, the cardamom might be useful ; and, in a laxative ha- bit, the canella alba. As a family medicine, however, to be nt all times safely resorted to, there is no need to hesitate recommending Dr. Stoughton's elixir.

Cure for a Pimpled Face. Take an ounoe each of liver of sulphur, roche-alom, and comaioA salt ; and two drachms each of sugar-candy and spermacetis F»uiMt

receipt-book:. 15

mud siA these articles ; then put tbc whdie into a quart bottle, and add half a pint of brandy, three ounces of white lily water, and the^ same quantity of pure spring water. Shake it well together, and keep it for use. With this Hquid, the face is to be freely and frequently bathed ; remembering always first to shake the bottle, and, on going to bed, lay all over the face linen which has been dipped in it. In ten or twelve days at farthest, it ip said a perfect cufe will be effected of this very unpleasant complaint, as nothing in this composition can possibly prove prejudiciah

Curious^ method of separating Gold or Silver from Lace^ with* out burning it. Cut in pieces the gold or silver lace intended to be divested of any thing.but the pure metal ; tie it up tightly in linen, and boil it in soap ley, till the size appear considerably diminished : then take the cloth out of the liquid ; and, aAer repeatedly rinsing it in cold water, beat it well with a mallet, to extract all the alkaline particles. On opening the linen, to the great astonishment of those who have never before witnessed the process, the metallic part will be found pure and ijndiminished, in all its natural bri^tness, without a single thread.

Permanent Red Ink for marking Linen.

This useful preparation, which was contrived by the late learned and mgenious Dr. Smellie'of £dinburgh, who was originally a printer in that city, may be used either with types, a hair pencil, or even with a pen : take half an ounce of vermilion, and a drachm of salt of steel ; let them be finely levigated with Unseed oil, to the thick- ness or limpidity required for the occasion, ^fbis has not only a very good appearance ; but will, it is said, be found perfectly to re- sist the effectr of acids, as well as of all alkaline leys. It may be made of other colours, by substituting the proper articles instead of vermilion. *^

Portable Balls for taking out Spoisfronk Clothes.

Spots of grease, &c. are in general easily removed from woollen- cloth of alt descriptions by means of portable balls prepared in the- following manner : Take fuller's earth, dried so as to crumble into powder, and moisten it well with lemon juice ; then add a small quantity of pure pulverised pearl-ashes, and work up the whole ifito a thick paste. Roll this paste into small balls, let them completely ' dry in the heat of the sun, and they are then fit for immediate use. The manner of using them is, by moistening with water the spots on ' the cloth, rubbing the ball over them, and leaving it to dry in the sun ; ' when, on washing the spots with common water, and oAen with brushing alone, the spots instantly disappear.

Art of preparing a newly-discovered Permanent Green Pigment, . both for Oil and Water Colours.

A ORBEiv colour, at once beautiful and durable, discovered by the ingenious M. Kinnman, member of the Swedish Academy. The pro- cess by which it is produ/»iMi ^^ ihiis descxih«»'i • Dissolve, in aqua

16 TUii ML»v 1 \y,\ur

fortisi ft^ small quantity of ziacraoJ, in «^ua^cgiiiy nome strongly calciaed cobalt : each aolutioo to be .made ia a different wemaelky and to remain till the respective liquids he completely saturated. When they are both ready, mix one part of the former with two parts of the latter ; and, having prepared a hot and clarified soluikMi of pol- ash, pour in a quantity exactly equal to the whole of both Ihe other solutions, for the purpose »f precipitating the mixture. After it has subsided, the fluid part should be decanted, and the aedioient evapo- rated to dryness over the fire, till it assumes a green colour. It is necessary, however, that it should be repeatedly washed with filteied water, before it can be used ; but, this being efiected, it becomes fit for both oil and water colours, as it is sufficiently fixed to withstand all the eflects of the air and the sun ; which the inventor fully ascer- tained, by an experience of more than ten years. By meaos of this preparation, also the ingenious inventor adds, that painters noaj rea- dily combine their yellow and ultramarine, so as to form a most beautiful and permanent green.

Stewed Oysters in French ftoU^^

Take any quantity of oysters, and wash them in their own liquor. Then,' straining it, put it in again with them, and add a little salt, ground pepper, beaten mace, and grated nutmeg. Let them stew a little together, and thicken them up with a great deal of butter. In the mean time, cut the tops off a few French rolls, and take out sufficient crumb to admit some of the oysters, ^hich must be filled in boiling hot, and set over a stove, or chafing-dish of coals, till they are quite hot through ; filling them up with more liquor, or 9ome hot gravy, as the former soaks in. When they are sufficiently moistened, serve them up in the manner of puddings.

Dr. Anderson^s admirable Improvement on the common Mode

of salting Butter.

This ingenious gentleman, in his celebrated Recreations, first published the fpUowing directions for an improved mode of preserv- ing salt butter ; which he had experienced as not only more effec- tually to preserve it from any taint of rancidfty than the general old method of using common salt only, but also to make it look better, 9La& taste sweeter, richer, and more marrowy, than if it had been cured with common salt alone. Take of the best common salt, two parts ; of saltpetre, one part ; and of sugar, one part ; beating tbera upjogether, so that they may be completely blended. To evefy pound of the butter add an ounce of this composition, mix it well in the mass, and close it up for use. Butter thus prepared will keep good fur three years, and caimot be distinguished from what has been re- cently salted. It may be necessary to remark, indeed, that butter cu- red in the above excellent manner, does not ta^te welHill it has stood nt least two or three weeks. Dr. Anderson is of opinion that such butter would keep during the longest voyages, if it could be so stow- ed as not to melt by heat of climate^ and thus oocasiM Jdia salts ta separate.

MeihQdofetepeditwUily Fattening CMckens. Among the many silly prejudices which exist in England against the more general use of rice, is that of remarking its total un^tness, for feeding fowls. This may be true enough, if it be given them in so hard a state as to pass without dissolution ; but, perhaps, there is scarcely any thing which will sooner fatten the most delicate chickens than this very article, when it is properly prepared : Take, for (hat purpose, a quantity of rice, and grind or pound it int6 a fine flour ; mix sufficient for present use with milk and a little coarse sugar ; stir the whole well over the fire, till it makes a thick paste ; and feed the chickens, in the day-time only, by putting as much of it as they can eat, bi^t n'o more, into the troughs, belonging to their coops. It must be eaten while warm ; and, if they have also beer to drink, they will soon grow very fat. A mixture of oatmeal'and treacle, combined till it crumbles, is said to form a food for chickens, of which they are so fond, and with which they thrive so ^rapidly, that at the end of two months they become as large as the generality of full-grown fowls fed in the common way.

Lord Orford^s euriotLs method of Feeding Carp in Ponds.

Maye a gallon of barley meal, three pounds of chalk, and a suf- ficient quantity of fine clay, into a very stiff paste ; put it into a net, and place it so as to hang about a foot from the bottom of the water. When the carp have sucked away all but the clay, supply them wsth more made up in the same manner ; and, in three weeks or a monthi they will be found exceedingly fat.

Dr, Fuller^ s Chemical Snuff for the Head-Ache^ Palsy, and Drowsy liistempersM MicDiciNAL snuffs, or errhines, are chiefly to be used in the morn- ing ; but, if needful, at any other time also. " They draw," Dr. Fuller observes, << out of the head and nose, Abundance of water, mucus, and viscid phlegm, and are pertinently prescribed against such illnesses of the head as are caused by tough clammy matter, and have been of 4ong continuance and contumacious ; such as gravative head-ache, palsy, and drowsy distempers." He^particu- larly recommends, for tbeae purposes, a snuff made in the follow** ing manner : Take half a scruple of tuibith mineral, half a drachni of powdered liquorice, a scruple of nutmeg, and two drops of oil of rosemary ; make them all into a ta& powder, and snuff up into the nose a very small quantity. This is so wonderfully powerful, that it brings off thin lympha as if it raised a salivation through the nose, so plentifully and streamingly, that no person could have imagined who had never seen its effects. He advises, therefore, that it should not be often repeated, without snuffing up ailer it a little warm milk or oil, to prevent any soreness by fretting the membrane of the nostrils.

Speedy Remedy for u Bruised Eye, Boil a banclfiil of hysciop leaves in a little water, till they are quite tender ; tb#^o<«t them <ip in fcinen, apply it hot to the eye, tie

- 18 . TBE NEW rABuur

it on tigliUj at bed-time^ and die eje wUlmexC dny be w^L TUb

receipt is takeo from a large and valuable collection that Sormeiij belonged to the family of the Earl of Shaftesbury ; and it is thereto asserted, that " a man, who had his thigh terribly bruised by tlie kick of a horse, was cured in a few hours, only by a poultice of the leaves of hyssop, dut or minced very small, aod beaten up with uRsalted butter. Culpepper in his herbal asserts the same lespectiog the virtues of hyssop.

Stomach Plaster for a Cough,-

Taks bees' wax, Burgundy pitch, and rosin, each an ounce ; melt them together in a clean pipkin, and then stir in three quarters of an ounce of common turpenline, and half an ounce of oil of nnace. Spread it on a piece of sheep's leather, grate some nutmeg over the whole plaster, and apply it quite warm to the region of the stomach.

Oil of Brown Paper^ for Burnt.

Take a piece of the thickest coarse brown paper, and dip it in the best salad oil ; then set the paper on the fire, and carefally preserve all the oil that drops for use. This is said to be an admirable remedy for all sorts of burns. Oil of writing paper, coMeCted in a similar man- lier, is often recommended for the tooth-ache.

Liquid for removing Spots of Grease^ Pitch, or Oil, from Woollen Cloth,

In a pint of spring water dissolve an ounce of pure pearl-ash ; adding, to the solution, a lefnon cut in small slices* This being pro-^ perly mixed, and kept in a warm state fpr two days, the whole must be strained, and the cle^r liquid kept in a bottle for use. A little of this liquid being poured on the stained part, is said instantaneously to remove all spots of grease, pitch, or oil; and the moment they disap- pear, the cloth is to be washed in clear water.

Method of taking out Ink Spots from Woollen, lAnen^ and

Silk, ,

To take spots ot mk out of wooWen, they must first be rubbed with a composition, consisting of the white of an egg, and a few drops of oil of vitriol, properly incorporated : next, immediately washed with' pure water ; and, lastly, have the parts smoothed, in the direction of the nap, with a piece of fiannel or white woollen cloth. From linen, ink spots may be removed, by immediately dropping plentifully on them, while wet with the ink, the tallow from a lighted candle, and letting it remain on a few days before washing the linen : this is also said to take the stains of red-port out of linen. Ink spots on silk require to be well rubbed with the ashes Of wormwood and strong distilled vinegar, and to. b^ at\erwards cleansed with soap- water. When ink is once dried on linen, the spot is to be taken out by rubbing it well with a piece of lemon, and then using a hot irov till the ink totally <ti8appear8. If a lemon be «* }n balf, the Knen where spotted pressed down over it till the juiet ^nMftrale» through.

a[CC£IPT«-BOQK. 19

aiid Aehot iron then phused on tbe ikien) the spot will iramedktety give' way, and soon entirely vanish.

Ink Stains taken out of Mahogany.

Put a few drops of spirit of sea-salt, or oil of vitriol, in a tea- spoonful of water, and touch the stain or spot with a feat&er ; and^ on the ink disappearing, rub it over with a rag weFtted in cold water, or there will be a white mark not easily effaced.

Red Mixture for giving a fine Colour to Mahogany Furniture*

Stains of ink being first removed by the method above described, wash the tables or other mahogany furniture with vinegar, and then rub them all over with a red mixture made in the following manner : Put into a pint of cold-drawn linseed oil four pennyworth of alkanet root, and two pennyworth of rose-pink ; stir them well together in any earthen vessel, and let them remain all night, when the mixture, being again well stirred, will be immediately fit for use. When it has been left an hour on the furniture, it may be rubbed off till bright with linen cloths ; and will soon have a beautiful colour, as welf as a glossy appearance.

Mr, Jayne^s Patent Method of preserving Eggs.

Various have been the expedients by which good housewives, have endeavoured to preserve eggs. They have, in turns, been kept in salt, in flour, and in bran ; they have been scalded in hot water, and deposited at the bottom of a cold running stream ; they have been steeped in vinegar, and they have been bathed with oil. None of these expedients, however, seem to be universally approved, though each has had its respective advocates, and been warmly re- commended to attention. In the year 1791, a patent was obtained ' by Mr. William Jayne, for his ne^ly-invented composition calculated to preserve eggs. The specification of Mr. Jayne, whose patent expired of course in the year 1805, directs ihat, for preparing his composition, a Winchester bushel of quick or unslacked lime, two pounds of common salt, and half a pound of cream of tartar, should be incorporated with such a quantity of common water as may re- duce the mixture to a state of consistence in which an egg will float with its top above the surface. In this liquid the eggs are to be constantly kept for use ; and the patentee asserts, that they will thus certainly be preserved perfectly sound for at least two years.

Chinese Mode of rendering all Sorts of Cloth ^ and even Mus^ lin^ JVater-Proof

By the following very simple process for making cloth water-proof,, it is asserted that the Chinese render not only all the strongest cloths hut even the most open muslins, implfenetrable to the heaviest showers of rain ; nor yet, as it is said, will this composition fill up the in- terstices of the finest lawn, or ih the slightest degree injure the most brilliant colours. The composition to which these valuable qoaliiied are imputed^ is merely a soluttonof half an oimce of white.

20 THB irew WMMtUf

wnx m a pint of spirits ofturpentiiie. In s suffieiMit ^ma^ty of tha mixture, made with these materials, immerse the articles iatended to be rendered water-proof^ and then hang them in the open air tiU they become perfectly dry. .This is all the process necessary for accomplishing so desirable a purpose ; against which, however, Oiay be objected, perhaps, the expense, and unpleasant sceot, of the turpentine spirits : the latter objection may be remedied by using equal parts of spirits of wine and oil of wormwood, a mixture of which is said to dissipate the smell of turpentine ; but the former, it is not to be denied, mast necessarily be, nt the same time, in some degree, augmented. It has lately been attempted, m fioglaad, to render the u^e of water-proof cloth generaL

Beautiful newly-dvicovered Golden Yellow Dye, for SUks^ Cotton^ fyc.

This fine, lively, and durable yellow dye, has recently been* dis- covered by M. Lasteyrie, who thus describes the process by which it is obtained from the shaggy spunk, or boletus hirsutus of Linnseus; a species of mushroom, or fungus, growing chiefly on apple or wal- nut trees. This vegetable substance is replete with colouring mat- ter, which must be expressed by, pounding in a mortar ; after which the liquid thus acquired is to be boiled about a quarter of an hour. Six pints of water may^be well tinged for 3ying, by a single ounce of the expressed flufd. This being strained, the silk, cotton, &c. intended to be dyed, must be immersed and boiled in it for about fifteen or twenty minutes ; when fine silk, in particular, if it be after- wards passed through soft soap water, will appear of a bright golden yellow hue, equal in lustre to that of the silk hitherto imported from China, at a great expense, for imitating gold embroidery. In short, every sort of stufi* retains a fine yellow colour ; but it is, of course, less bright on linen and cotton. Nor is the use of this vegetable substance confined to dying ; since it has been ascertained that the yellow extract which it yields is applicable to the 'purposes of painting, both in oil and in water colours.

Curious Method of Breeding an innumerable (Quantity of the beautiful Gold and Silver Fish.

The curious process by which this is to be easily effected, may be in general applied, en a larger scale, to the breeding, in eqaai profusion, most of our esculent fresh- water fish. It is, simply, as follows : Get a large deep cistern or vat, of any dimensions, but one of about four feet diameter, and nearly the same height or depth, will very well answer the purpose ; then take a quantity of bireh, or small fiiggot wood, which has been previously soaked som^ time in a stream, spring, or porfd, so as to 'have lost a*!! power of discoioui^ ing or giving any farther taste to fresh water, and lay this wood aU along the bottom, to the thickness of about a foot, in some parts at leasty having large stones on the top to keep it from rising or motfiMi* ])emg thus^ eertain that neither the vat nor the birch can )Bp<^ tli»

»BCCIFT-BOOK4 21

wufjUTi nfiwly fill it wilh the best soft water from -a river oi por>r, fiuch as there can be no doubt tbat tisb will be able to live in. 'i liti ?at, it is to be observed, must be placed in the open air, but nut in a too cold or exposed situation ; and the breeding is to couinience in the %priag, when the fish are full, and just ready to spawn. Choose, aa breeders, four hard-roed or females, and only one soft-roed milc6er or male. Put the five, with all possible care not to hurt, them, into the vat ; feeding them occasionally, by throwing in a few crumbs of bread, or some other trifling food, but in no other way disturbing them, lyhen they appear quite tiiin, or shotten as it is termed, they must be quietly taken out with a small net, so as by no means to disturb the spawn, and entirely kept away ; as they would, if allowed to remain, (such is the nature of these and most other fish,)^ soon devour the greatest part of the spawn and small fry, suffering Httle or none ever to reach maturity. The vat must not be disturbed during the whole summer ; only, as the water decreases, a little fresh must from time to time be as gently as possible poured in, to supply the deficiency. In the course of the summer, the vivified roes will be hatched, and the water perceived swarming with a minute fry ; fully sufficient to stock a large piece of water, if not devoured by other fish, or the several birds which make fish their prey. By this m*ethod, myriads of those beautiful fish may be easily bred ; and, consequently, be- come very common. At present, it is true, though originally intro- duced from the East Indies, of which> as well as of China*, the gold fish, or cyprinus auratus of Lipnceus, is a native, it is still chiefly kept in glass globular vessels for ornament. It has, however, within these few years, been sufficiently ascertained, that these fishes thrive and propagate in ponds, or other reservoirs of water ; where, ttey are said to acquire a much larger growth, and come to greater perfection, than in the oriental countries.

Syrup of Red Cabbage, as prepared in France,

Cut and wash a large red cabbage, put it into .a pot covered with water, and let it simmer three or four hours over a moderate fire, till there only remains about a pint of liquor ; then strain it through a sieve, pressing the cabbage forcibly to get all the juice ; let the liquor stand fM>me hours tq settle, and pour off the clear. Put a pound of Narbonne honey into a saucepan, over a stove, with a glass of water ; and keep skimming it all the time it is boiling, till it be completely clarified. Then put in the cabbage juice, and make the whole boil to the consistence of a syrup ; which is always to be known, by ta- king a little of it on one finger, and finding that, on its being rubbed against the next, it forms a thread which does not instantly break. This syrup is regarded in France as a most excellent fortifier of the breast. It is umloubtedly a good, pectoral syrup, very pleasant, not at all expensive, aod easily made. A decoction of red cabbage, even in £ngland, by some eminent physicians, has been frequently recommended for softening acrimonious hun^^ours in disorders of the breast, and also in hotfrscness.

S9 THkSkIV FAMilkl

Bolu$€t for the liheuMatiam and CoTUractwm of ike J^inM^

Bruise four cloves of garlic with two drachms of gum ammoniw and make them into six boluses with spring water. Taiie one every morning and evening, drinking plentifully of sassafras tea, at least twipe a day, while using this medicine, 'this is ^aid' to be a most eifectual remedy for the rheumatism, and equally good in contractions of the joints.

Pill for an Aching Hollow Tooth,

Tak£ half a grain each of opium and yellow sub-sulphate of quick* silver, formerly called turpeth mineral ; make them into a pill, and place it ijB the hollow of the tooth some hours before bed^tinoe, viith a small piece of wax over the top, when it is said never to fail efiect- ing a complete cure. It was originally communicated, with many other medical receipts, by a learned physician at York.

Ttafor the Gout. Take the leaves of carduus benedictus, or the holy thistle, with a sufficient proportion of angelica leaves to make it palatable, 6nt not much of either at a time, and drink half a pint of this infusion naade like common tea, rather weak, constantly every morning ibr twelve months. This is said to have alone relieved several persons who were ahnost crippled with the gout. The leaves of the blessed thistle, in strong decoction, are generally agreed to be beneficial where tl^re is a loss of appetite, or the stomach has been impaired by irregulari- ties ; and, whether an infusion be made in cold or warm water, it occasions, if drank freely, a copious perspiration, and greatly pro- motes the secretions. The dried leaf, which may be used for making the lea recommended,- loses much of that forbidding flavour always possessed by the fresh plant ; and which occasions it to be some- times employed in strong decoctions, either as an emetic, or as the auxilkiry of an emetic.

Infallible Powder for Shortness of Breath.

This excellent remedy for shortness of breath is particularly re- commended to young ladies. The powder is thus directed to be made : Take an ounce each of carraway seeds and anniseeds, half an ounce of liquorice, a large nutmeg, an ounce^ of prepared steel and two ounces of doublcs^refined sugar; reduce the whole into u very fine powder, and take as much as will He on a shilling every morning fasting, and the same quantity at five in the afternoon. It will be requisite to use exercise while takmg this medicine, which generally very soon effects a cure. Where any invincible prejudice against the use of steel exists in the mind, the medicine may be tried without it ; it will even then frequently afford relief.

Excellent fVashfor Numbed or Trembling Hands Tabsk disagreeable complaints are said to be soon remedied by ' the very simple expedient of frequently washing the hands so affect* ed in a strong decoction of wormwood and nmstard seed ; to be strained, and used when cold. *

K^C£IPT-BOOK. ftS

Mustard Whey^fora Palsy and Nervous Disorders.

Turn half a pint of boiling milk, by putting in a table-spoonfui of made mustard. Strain the whey from the curd, thri^ugh a sieve, and drink it in bed. This will give a generous and glowing warmth, the whey thus conveying the mustard into the constitution. Dr. Stephen Hales says, that he knew a woman, who had a great degree of numb- ness ali over her, remarkably relieved with two doses only, and men- lions several instance^ where it has done gbod in nervous cases, and in palsy, greatly abating the malady and prolonging life.

Ingenious French Vegetative Liquid for making Buttons Hoots flower beautifully in ornamental Glasses^ without Earthy du-* ring the Winter Season.

Dissolve, gradually, in a glazed earthen or glass vessel, three ounces of saltpetre, one ounce of common salt, and half an ounce of salt of tartar, with a pint of rain water. When the solution is cdfnpleted, add half an ounee of loaf sugar ; filter the whole through a bag or blotting paper, and keep it bottled for use. Into each fiowe^r- glass, filled with rain or river water, are to be put eight or ten dropin of this liquid. The glasses must be kept constantly full, and tho water renewed every tenth or twelfth day at farthest ; to which must always be added the requisite number of drops of the vegetative li- quor. To ensure complete success, however, the glasses ought to stand on a mantle or chimney-piece where a fire is regularly kept in cold weather. The fibres of the roots must of course always im^ bibe the liquid ; and, with proper management, a fine succession of flowers may be kept up during the most rigorous seasons ; such as' crocuses of different colours, tulips, hyacinths^ snow-drops, &c.

^rt qf Extracting the finest Carmine Powder from Clippings of Scarlet Cloth.

That incomparable crimson colour, called carmine, which so beautifully participates in the most delicate tints of scarlet and of purple, is so very expensive, that miniature painters are often induced to substitute for carmine a composition of lake ; by the following pro- cess, howevsr, it is credibly asserted, that a better carmine may with certainty be manufactured than much of what is imported from France. Take five or six gallons of the purest water, and dissolve in • it a sufficient quantity of pot-ash to make a strong ley. After having filtered the solution, put it in a brass pot, and boil in it a pound of the clean shreds or clippings of the finest scarlet broad cloth dyed in grain, till they have entirely lost their colour ; then squeeze the sln^eds, and pass all the ley through a flannel bag. Dissolve two pounds of alum in a proper quantity of water, and add this solution to the ley ; stir them well together, and the whole will become rather thick* It is then to be repassed through the flannel bag, and the liquor will run out clear ; but, if it be at all tinged, it is agfiin to be boiled, with the addition of a small quantity of dissolved alum, and passed through

24 TUK NEW FA»IX.T

the bag a third time, when all the carmine will be led behiod i'^rcsb water is then to be poured repeatedly into the bag, till all ttie alum is washed away : after which the colour must be dried, so as to prevent any dust from settling on it ; and, being previously reduced to an impalpable powder, on gtai«s or marble, it will be immediately fit for use.

Suhsiituie for Verdigrecut^ in producing a fine Black Dye toitkotU Injury to Clothe ^c.

As verdigrease, though generally combined with logwood for dying black, is extremely apt to corrode the texture of the cloth, &c- the Society for the Encouragement of Arts, Manufactures, and Commerce, in the Adelphi, rewarded Mr. Gle^g for his discovery of a substitute in dying that c6lour. For this purpose, equal parts of pot-ash, or any other strong alkaline salt, and vitriol of copper, are to be separately dissolved, and the two solutions gradually mixed. If the vitriol be sufficiently saturated, the water on the surface will become transparent on adding a few drops of the alkaline solution ; but, if not, it will produce a blue colour, so that no pot-ash should l)^ added till a complete saturation be ejected. These proportions of vitriol and alkaline salt will be equivalent to a similar quantity of verdigrease ; and, on being combined with decoctions of logwood, i:) tlie same manner as verdigrease, will impart a fine black dye, which is by no means prejudicial to the texture of cloth, hats, or other articles, so.often rotted by pernicious blaok dyes*

Artificial Musk.

The mode of making artificial musk, which is often used in Crer- many for th^t expensive odorous dnig, is simply as follows : Add, (o one drachm of oil of amber, by small portions at a time, four times the quantity of nitrous acid, commonly called aqua-fortis ; carefully stirring them together with a glass rod all the time, and continuing so to do till the whole berconverted into a yellow resin, possessuig the smell of musk in great perfection. It must, of course, be kept closely stopped up, like real musk ; and may sometimes supply the place of that high-priced article, not forgetting the nature of its chief ingredient.

Wonderful but easy and effectual Method of rendering all Sorts of Paper Fire^Proof

This astonishing effect is produced by a most simple process. It is only necessary, whether the paper be plain, written, or printed on, or even marbled, stained, on painted for hangings, to immerse it in a strong solution of alum- water, and then thoroughly dry it, when it will immediately become fire proof. This experiment is readily ascertained, by holding a slip of paper thus prepared over a candle. Some paper, however, will require to imbibe more of the solution tha!^ it may receive by a single immersion ; in which case, the operation of dipping and drying must be repeated till such paper be*

BECEIfT-BOOK. • 25

comeis fdHy saturated , when, it ia p<»siti?ely asserted, neither the co* loar tior quality of the paper will be in the smallest degree affected ; but that, on the contrary, both will be even improved.

Bellamy's Patent Methods of making Lecher of all Sorts Water-Proof

The patentee and inventor of these methods, Mr. John Bellamy, makes use of ^ two compositions ; which, according to his Fpecifica- tion in the Patent OfRce, registered 1794, are as follow : A gallon each of nut and poppy oils are to be mixed with three gallons of linseed oil ; or, one gallon of either nut or poppy oil may be added to three of that expressed from linseed ; or, two gallons of linseed oil may be combined with a pint of nut oil and the like quantity of poppy oil. These ingredients, either in the above proportions, or such others as may be required by the nature of the oils, being mix- ed in an iron pot, are to be placed over a gentle fire ; and to each gallon of oil must be added a pound of white copperas, sugar of lead, colcothar, or any other drying substance. When the whole has re- mained six or seven hours over such a degree of heat as it will bear without rising, till it become sufficiently dry, it is to be taken of]', and suffered to cool ; this first compound is then fit for use. Thp second compound, for the same purpose of rendering all kinds of leather water-proof, is thus directed to be made :* Take a pound of gum resin, half a pound of pitch, and a quarter of a pound each of tar and turpentine ; well mix these ingredients with one gallon of the oils prepared according to the first method, by gently heating the entire mass, and then increasing the fire till the whole be thoroughly incorpcH^ted. When the oils prepared according to the first method, or the gums according to the second, are sufficiently cool^ either is to be rubbed into the leather with a brush dipped in the respective composition ; and the thoroughly-impregnated leather being stretched on an even board, the superfluous matter is to be removed from its surface. Sole leather, and other thick substances, are to be first gently warmed : and, after being fully saturated with the composition, and properly dried in a warm place, they are ready for use.

Genuine Receipt for making the Invaluable Cordial Liqttor called Vespetror^ recommended by the king of France^ s Physi- cians at Montpellier,

This truly excellent and agreeable cordial, which comes thus sanctioned to the world, is recommended for all complaints in the stomach, indigestion, sickness, colic, obstructions, stitcl^es of the side, spasms in the breast, diseases of the kidneys, strangury, gra- vel, oppression of the spleen, loathing, vertigo, rheumatism, short-' ness of breath, &c.- The following are the genuine instructions for making it : Take a thick glass or stone bottle which will hold consider- ably more than two English quarts, and put in it two Paris pints, being equal to about two English quarts, of the best brandy ; adding the following seeds, first grossly pounded in a mortar ; two drachms cT angelica seeds, one ounce of coriander seeds, and a large pinch

26 . TttE NEW rAllILT

of pugil each offeonel seeds and aooiseeds. Tfaea squeeze io tbe juice of two fresh lemons, putting in also their rinds ; add a pound of loaf sugaj' ; and, well shaking the bottle from time to time, let the whole infuse five days. After this, to render the liquor clearer, pass it through a cotton 4ag, or filtering paper, and bottle it up, carefully and closely corked. To be taken, a small cordial glass at a time, more or less frequently, according to . circumstances. A table- spoonful taken four or five successive mornings, is said to kill the worms in children ; and, on rubbing with that small quantity the nose and temples fasting, it is a preservative of the person so using it against the ill effects of damp or unwholesome air. In short, this liquor will abundantly satisfy all who mayliave occasion to use it; and a gentleman having been long afflicted with an hepatic flux, which gave him continual torment, the use of this liquor carried it off, and completely cured him.

Incomparable Method of Salting Meat^ as adopted by the late Empress of Russia,

Thb following method of salting meat is asserted to have been used by the great empress Catharine, in her household establishment, with the utmost success : Boil together, over a gentle fire, six pounds of common salt, twQ pounds of powdered loaf sugar, three ounces of saltpetre, and three gallons of spring water. Carefully skim it while boiling ; and, when quite cold, pour it over the meat, every part of which must be covered with the brine. In this pickle, it is said, the meat will not only keep for maiiy months, but the hardest and toughest beef will thus be rendered as mellow and tender as the flesh of a young fowl ; while either beef, pork, or even mutton, will h^e a fine flavour imparted by it. In warm weather, however, the blood must be expressed from the meat, and the whole well rubbed over with fine salt, before it is immersed in the liquor. Young pork should not be left longer than three or four days in this pickle, as it will then be quite sufficiently soflened': but hams, intended for drying, may remain a fortnight before they are hung up ; when they should be rubbed with pollard, and closely covered with paper bags, to prevent their being Sy-blown. Though this pickle is, at first, somewhat more expensive than common brine, (as it may, be again used, on being boiled with additional water and the other ingredients,) it-is lar from being, on the whole, importantly more dear ; whilst it seems to promise advantages which most people would be happy to purchase at a much higher price.

Elecjtuary for the Rheumatism^ by Dr. Brookes,

Take conserve of orange peel, two ounces ; cinnabar of antimon): levigated, half an ounce ; gum guiacum in powder, one ounce ; T'Vin ter's bark in powder, three drachms ; syrup of orange peel sufiicieot to make an electuary. The dose three drachms, morning umi evening.

' AfiO£rPT-B00K 27

•4W of making the best Black Ink Powder.

Infuse a quarter of a pound of finely powdered nut galls in three pints of rain or river water ; exposing it, occasionally well stirred, toUa moderate degree of warmth for a few daji^, till the colouring matter seems fully extracted : then filter the solution into a vessel slightly covered^ and place it in the open air for several weeks : when, on removing the mouldy skin from the top, which has gradually been formed, it must be carefully collected, have hot water poured over it, undergo another filtration, and then be^ evaporated to dryness. Thus will be produced a gray crystalline salt, called the acid salt of galls, and which is the essential basis of black ink. On triturating a single drachm of this salt with an equal quantity of vitriol of iron, and about a pennyweight of the driest gum arabic, a composition will be obtained which affords an excellent black ink, merely on being dissolved in warm water.

Genuine Syrup for Coughs^ Spitting of Blood, fyc

This excellent , i:emedy for such frequently very alarming symp- toms, cannot be made too public. " He must,'' says the learned and liberal Dr. Fuller, " b*e a mere stranger in physic, who is not ac- quainted with this most noble syrup, and how mightily it succourd those who cough up blood." It is thus made : Take six ounces of comfrey roots, and twelve handsful of plantain leaves : cut and beat them well ; strain out the juice ; and, with|m equal weight of sugar, boil it up to a syrup.

Vast advantages of Baking instead of Boiling Beet^Root,

The beet-root too forcibly intrudes itself on the improved sagacity o/ mankind to be entirely neglected, as a source of cheap and sali^- t)rious food. The late Dr. Lettsom, some few years since, took uncommon pains to recommend a variety of one species of this genus, the German mangel-wurzel, or famine-root, under the ap- pellation of the root of scarcity, or large white beet-root, as an ar- ticle worthy of being universally cultivated. The time, however,

, seems not yet arrived for the full value of even the more attractive red species to be generally known and duly appreciated { so that his philai^thropic design may be said to have hitherto failed. In speak- ing of the beet-root generally, the red beet-root, therefore, is to be considered as alone designated ; and we are about, to offer a few hints for bringing its modest and humble merits into a little more deserved estimation. The rich saccharine juice of the beet-root is, in a great degree, lost, and the root itself rendered, at once, less nutritious by the adventitious watery weakness which it is made to'

. imbibe, as well as by parting with the native gelatinous syrup, of wjbich it is thus forcibly deprived. It is, therefore, most strongly recommended to adopt the mode of baking beet-roots, instead of boiling them, for general use ; when they will, unquestionably, be found to afford a very delicious and most wholesome food. This is not offered as an untried novelty : be^roots are universally baked'

26 Tfifi New r^MUiT

all over the contioeDt of Europe ; oo^ ia lifiy p^iAcxikaljf iki&f

aro carried about, wapn from the oveii, twice a day, Tike hot loaves, fcc. ill London. They are there purchased by aJI raoks of .people, and aflbrd to many thousand;^, with bread and a little salt only, a very aatislactory meal. «

Remedy for Wind in the Veins,

This state of the veins, though always visible on the slightest in- apectioB, often escapes any notice, though it leads to many disorders. The following remedy may be taken with advantage whenever they appear in a suspicious state : Take equal quantities of powdered liquorice, carraway seeds, and sugar candy : to which add a third part of rhubarb, and the like quantity of cream of t$utar, both finely pulverized. Of this mixture*, take a tea-spoonful three or fbur tunes a day ; eitheV by itself, or in a glass of wine. It should be continued about a week ; and, being gently laxative, it cools the blood, eases pains, and relieves and prevents many disorders.

Best Method of making Sage Cheese.

Take the tops of youn^ rod sage; and, haying pressed the juice from them by beating in a mortar, do the sameVith the leaves ol'spia- age, and then mix the two juices together. After putting the reoaet to the milk, pour in some of this juice, regulating -the quantify by the degree of colour and taste it is intended to give the cheese. As the curd appeals, break it gently, and io «a equal manner ; thea, emptying it into a cheese vat, let it be a little pressed) in order to make it eat mellow. Having stood for about seven hours, salt and turn it daily Ibr four or five weeks, when it WiH be fit for the table. The spinage, besides improving the flavour and correcting the bitterness of the sage, will give it a much more pleasing colour than can be ob- tained from sage alone.

Syrup of (xingtr.

An agreeable and moderately aromatic syrup, impregnated with the flavour and medicinal virtues of ginger, is thus prepared : Ma- cerate an ounce and a half of beaten ginger in a quart of boiling water, closely covered up, for twenty-four hours : then, straining off the infusion, make it into a syrup, by adding at least two parts of fine loaf sugar, dissolved and boiled up in a hot water bath.

Wonderful Power of the Turkish Glue^ or Armenian Ccfuent^ with the Art of making it.

Tub jewellers in Turkey, who are mostly Armenians, aiccording to Mr. Eton, formerly a consul, and author of the Survey of the Turkish Empire, have a singular method of ornamenting wateh- CAses, &c. with diamonds and other precious stones, by simply glu- ing or cementing them. The stone is set in silver or gold, and the other part of the metal made flat to correspond with the part to which it is to be flxed ; it is then warmed gently, and has the glue applied, which is so very strong, that the parts cemented never separate. This

, RKCEIPT-BOOK. -29

gfucf,* which wifl strongly unite bits of glass, and even polished steel, and may of course be applied to a vast variety of useful purposes, is thus tnade : Dissolve five or six bits of guifl mastrcb, each the size of a large pea, in as much spirits of wine as will sufBce to ren* der it liquid : and, in another vessel, dissolve as much isinglass, pre- viously a little swelled or softened in water, though none of the water must be used, in French brandy or good rusa, as will make a two-ounce phial of very strong glue : adding two small bits of gum galbanum, or ^mmoniacum, which must be rubbed or ground till they are dissolved. Then mix the whole with a sufficient heat. Keep the glue in a phial stopped close, and, when it is to be used, set the bottle in hot or boiling water. Mr. £ton observes, that some persons have, in £ngland, prepared and sold this composition under the name of Armenian Cement ; but it is much too thin^ and the quantity of mastich in it too ^mall : it must, this gentleman adds, be like strong carpenters' glue. This certainly is one of the rhost valuable known cements m the world. Nor is it at all improbable, that a plan, said to have been invented in France or Germany, for making up^ clothes, &e. by uniting cloth without sewing, in some at- tempt founded on the use of this very cement ; with what ultimate success, we must leave time to develope. In the mean while, there MWa be no sort of doubt, that much may be effected by ingenious apphcations of 80 powerful an agent.

ValvbcAh Sicret in preparing Foil for Diamonds, and other precious Stents^' as used- by the Armenian Jewellers.

The method of preparing the rich foils in which the Armenian jewellers set precious stones, particularly diamonds, to much advan- tage, and which, under roses or half-brilliants, is n^st remarkably beautiful, and not subject to tarnish, is generally kept as a great se- cret ; and such foils, Mr. Eton assures us, sells at Constantinople for from half to three-quarters of a dollar each. The mode of pre- paring them is extremely simple. An agate is cut, and highly po- lished, of the shape desired ; a cavity of about its own siee is nejct formed in a block of lead, and over this cavity is placed a bit of tin*, the thickness of strong brown paper, scraped' very bright. The agate is then placed on the tin, over the cavity, and struck with a mallet ; when the beautiful polish which the tin instantly receives, is scarcely to be imagined by those who have never seen it.

Easy method of Dying Cotton with Madder ^ as practised at

Smyrna.

Cotton, at Smyrna, Mr. Eton tells us, is dyed with madder in the following manner : The cotton is boiled in com rfton olive oil, and then in mild alkali ; being thus cleaned, it will take the mad- der dye : and this is the fine colour so greatly admired in Smyrna ootton-yarn. " I have heard," adds this gentleman, " that the sum of five thousand pounds was given in England for this secret !" It is, doubtless, a secret in preparing cottons, and perhaps other articles, for the reception of a particular dye, very well worth knowing

30 THE MEW WAUWt -

The Duchess of MaMorot^Vs odmirMe Wakrfer Tfcidbii- ing the Hair^ and topreve^U itsfallin-g off*

Tills most excellent water for the hair is produced in the follow- ing manner : Pistil, as cool and slowly as possible, two pou nds of honey, a handful of rosemary, and twelve handsful of the curlings or tendrils of grape-vines, infused in a gallon of new milk, from which about two quarts of the water will be obtained.

Celebrated French Worm Medicine for Dogs.

This medicine has the reputation of efiectually killing and ex- pelling the worms with which dogs are oflen so grievously tor- mented, and which, probably, may be one grand cause of their running mad. It is thus made : Take, for one dose, which generally proves sufficient, two drachms each of juice of wormwood, aloes, and staves-acre^ the two last powdered as small as possible ; with one drachm each of pounded burnt hartshorn and sulphur. Mix the whole together in nut oil^ to the quantity of about half a glass, which must be given to the dog for a dose* If at all necessary, another dose may be given a day or two after.

Superior Use of the celebrated German Tinder^ and great Im- portance of its being universally adopted.

On the continent of Europe, every traveller, sportsman, &c. car- ries constantly this tinder about him, which is conveniently portable, and resembles a piece of soft and very thick tanned leather, of elas- tic substance, and a sort of velvet surface on the upper part. It is, in fact, a large fungus, commonly calicfd punk, which grows at the roots of old trees, where it st)reads to a considerable size. This substance is dressed, I:ammered, and otherwise manufactured for the purpose, into this appearance, and, being dried, forms the true German tinder at all times ready for use, and far less liable to be- come damp than English tinder. The manner of using it is by tearing off a small bit, which will serve several times, and holding it at the edge of the flint, which is smote by the steel, instead of the steel by the flint. In this the Germans are so expert, and can so well rely on their tinder, that they will engage to light it at a single stroke, and, indeed, seldom fail to do so. The tinder being thus kindled, may be placed in a pipe of tobacco, or extinguished in- stantly between the finger and thumb, after lighting a match for this or any other purpose. It is always kept in a pouch or box, with a flint, steel, and short German matches ; and few persons are much from home without carrying them constantly in their pockets. If the German tinder were to be manufactured in England, many poor persons might be employed in collecting the punk, which is now suffered to rot without utility ; and, could it be brought entirely to prevent the destruction of rags for tinder, a quantity far exceeding what may be generally imagined, it might prove the meiOis of greatly assisting the manufacture of paper.

Ta make aP&tpder^ by which you nm) write with water.

Bruise to powder a handful of galls, half an ounce of vitriol, aii

ounce of gum arabic and gum sandrick. Mingle them finely sifted

together, then rub your paper with a little of it laid upon cotton

wool ; and, having smoothed it, take water, and write upon the pa-

, per ; then suffering it to dry, it will bo black.

Turkish Method of Filtering Water by Ascension*

The process is this : They fnake two w^lls, from five to (en feet, or any other depth, at a small distance from each other, with a com- munication between the two at their bottoms. The separation is of clay well beaten, or other substances impenetrable by water. Both wells are then filled with sand and gravel. The opening of the well ^nto which the water to be filtered runs, is made somewhat higher vthan that into which it is to ascend ; nor does the sand of this latter approach the brim, where there is either sufficient room left for all the filtered water, or it is drawn ofl^ by a spout run into a vessel placed for that purpose. The greater the difference is between the height of the two wells, the faster the water filters ; but the less 4t is, the better it operates, provided a sufficient quantity of water be sup- plied by it for the intended purpose. This, Mr. Eton observes, may be practised in a cask, tub, jar, or other vessel, and would be use- ful on board of ships : the water being conveyed to the bottom by a pipe, and the lower end having in it a sponge, or the pipe might he filled with coarse sand. It is evident, that all such particles as, by their gravity, are carried down in filtration by descent, will not rise~ with the water in filtration by ascension. From this account, it should seem, that the principle of filtration by ascent, considered as anew discovery by some ingenious Europeans, has been -long known to the Turks.

Mr. Peacock* s Patent Machine for Purifying and Filtering the foulest water.

The utiUty of filtering machines, , in the different processes of brewing, distillery, and dying, as well as that of making bread, and all other domestic arts, is sufficiently obvious. The filtering ma- chine of Mr. Peacock has been contrived and composed with a com- bination of skill and simphcity which is seldom witnessed. The turbid fluid is poured into a vessel, with layers of sifted gravel or small pebbles, in different gradations of size, at the botton, and con- nected somewhat like the Turkish filtering wells, with a similar vessel, with like sjrata or layers, in progressive degrees of fineness, through which the water, however foul, on its entrance into the first vessel, now rises clear and pure in this. Had Mr. Peacock, who is one of the first architects in the world, been a poor or a mercenary man, this invention mirht have obtained him a large fortune : .but, beicig neither one nor the other, though this gentleman secured his right by patent, and he was only solicitous of its being adopted from philanthropic motives, and hxs probably lost more money

32 THS NEW fAXILT

than be has gained by the invcDtioo. Wheo iU vm% beeone* duif appreciaiedy soine future maoufacturer of Mr. Peacock's fiiteriag machines may probably reap the advantage. A apecimen of bia machine is deposited in Guildhall, London, and, though capable of yielding a constant and pure stream of three buodjred gallons in twenty-four hours, it does not occupy more room than a comoMm large drip or filtering stone, with all its accompanying apparatus: that nothing may be wanting to its perfection, it is easily -cleansed, though seldom necessary, in the short space of a single minute. Nothing, therefore, is easier than for brewers, distillers, dyers, & c who are so inclined, to have all their water filtered by means of Mr. Peacock's invention, which is capable of being extended to any magnitude, at an expense which cannot be the smallest object to the generality of persons concerned in those respective manufac- tories. This invention, could it be brought into general use, might be considered as a blessing to the nation. At sea, if the strata may be so fixed as not to be too much disturbed or deranged by the shp's motion, which seems very possible, the use of such a machine must be so great, that no vessel ought to sail without one* A little char- coal, from its antiseptic quality, might- perhaps be introduced with advantage among the stiata of gravel. The want of filtered water gives rise to more nephritic complaints than is imagined*

^ Management of Coffee in France.

Those who wish to have excellent coffee, in France, roast it eveiy day as it is used : they even say, that it should be roasted, ground, infused, and drunk, in the space of two hours ; and assert tbat, if these processes be longer in succeeding each other, thecofice loses much of that volatile spirit which constitutes all its agreeable flavour The quantity commonly used is an ounce to five cups of spnng wa- ter, to produce four of good and clear coffee. In the mean time, it is usual to throw their coffee grouixls into a vessel, boil them half an hour, and leave them to settle : this infusion so well serves for a third part of the cofiee in powder, that in a cofiee-pot of fourteen cups of pure spring water, which should have three ounces to be good, two ounces with this infusion will be of equal strength and good- ness. The operation of boiling the grounds is performed, in large coffee-houses, five or six times every day. 'IMiis is the common way of making coffee throughout France, where it is generally drank with sugar and cream ; while, at difierent coffee-houses, and in par- ticular families, vanilla, isinglass, and other ingredients, are also in- troduced, as they have lately been in England. The French, beside breakfasting often on coffee, usually drink two cups about half an hour after dinner, to hasten digestion, or abate the fumes of wine and liqueurs when they have been taken to exceed the bounds of ne- cessity. I

mill invaluable, thovgh cleanly and easily made Mixture^ for effectually destroying those noisome V^ermin Bugs.

Mix half a pint of spirits of turpentine and half a pint of beat

iifiefe]]^T-]ioo&; 33

rectified spirits of tirine ia a strong bottle, and add In small pieces about half an otmceof camphire, which will dissolve in a fow minutes. ■ Shake the mixture well together ; and, with a sponge or brush dip- ped in it, well wet the bed arid fiirniture where (he vermin breed. This will infaltiblj destroy both them and their nits, though they swarm. The dust, however, should be well brushed from the bed- stead and furniture, to prevent, from such carelessness, any stain. If that precaution is attended to, there will be no danger of soiling the richest silk or damask.

On touching a live bug with only the tip of a pin put into the mix- ture, the insect will be instantly deprived of existence, and "should any bugs happen to appear after using the mixture, it will only be from not wetting the linen, &c. of the bed ; the foldings or Hnings of the curtains near the rings or the joints, or holes in and about the bed or head-board, in which places the vermin nestle s^nd breed ; so that those parts being well wetted with more of the fixture, which dries as fast as it is used, and pouring it into the joints and holes, where the sponge, and brush cannot reach, it will never fail totally to destroy them.

The smell of this mixture, though powerful, is extremely whole- some, and to mariy persons very agreeable. It exhales, however, in two or three days.

Only one caution is necessary ; ^ut that is important. The mix- ture must be well shaken whea used ; but never applied by candle- light, lest the spirits, being attracted by the flare of the candle, might cause a conflagration.

Grand Ptisan, or Diet Drink of Health and Longevity , by a celebrated French Physician^ who lived nearly a hundred and twenty years.

The famous inventor of this admirable prolonger of human exist- ence was Monsieur De Sainte Catharine ; who, by taking it himself for a fortnight, three times a year, before winter, toward Easter, and diiring the greatest heats of summer, lived to the age of nearly an hundred and twenty years. This ptisan is pronounced useful to all sorts of persons : if they are ill, to cure them ; if well, to preserve them in health. It is even good for infants ; and, above all, excel- lent for old people. An infinitude of facts attest its wonderful ef^ fects. It is thiis directed to be prepared : Take about a quart of the best-sif\ed and well-washed oats, and a small handful of wild succory roots newly drawn out of the earth ; boil them gently in six quarts of river water for three-quarters of an hour, and then add half an ounce of crystal mineral, and three or four spoonsful of the best honey, or a quarter of a pound of it in weight. Let the whole now boil half an hour longer; then strain, it through linen, put the liquid .n^n earthen vessel, and leate it covered to cool. For persons of a bilious habit, only half the quantity of honey should be used, as the sweetness has a tendency to increase the bile. Two good glasses of this ptisan should be drank every morning fasting, without eating any thing for )9ome hours ; and the same quantity three hours after

34 T»ft mmw k'AUuu

diQBer. Tbifl course muat be coaHuued for fiwrtoM dmjBj lOlshaiA bleedinj; or confiaemeot, or taking broth, iiew4«id egg/^ or nny other particuuur diet, but ia all respects living as uauaL The weak and iufiroa need only take a single glass, and they will not fail to feel the good elfecL It is natural that pegsoaa who are too groBs and costive should comcnence with some previous purgative ; after which thia remedy will prove more efficacious. This ptisan is easy to take, and pleasant in its operations ; not occasioning any griping pains or other disagreeable sensations : at the same time, it perfectly cfeansea the reins, is very diuretic, greatly promotes expectoration ; purges the brain ; cleanses the lungs, the liver, and the spleen ; expels pit- trid and malignant humours, all pain from the head, gravel, and evea stone when newly formed ; cures tertian and quartan agues, Jiow-* ever inveterate ; all colics and pleurisies ; the itch, blotohea, and other foul eruptions ; and, in short, every kind of heaviness, lassi- tude, and general debility. It rouses the senses, clears the eighty excites appetite, and gives rest and sleep. It refreshes, feeds, and conveys perfect health ; and even seems still sensibly operating, and doing good, for a month or two after it has ]i)een taken« It is, beside all this, very nourishing. Instead of weakening, as is the case with the greater part of other remedies, it absolutely strengthens: and, during the dog-days and greatest heats of summer, when medi- cines in general are subject to become dangerous, and even fatal, tiiid is in fact more salutary than at any other season. It might, in- dited, be taken every day without doing the smallest injury ; (he party taking caqe, during intensely cold weather, to keep constantly warm. To attain long life, it will perhaps be sufficient to take it for a fortnight once or twice in the year ; if once only, during the great heats, as the best season for its use. This panegyric^ however great, is translated almost verbatim from a most respectably Fnnch author. It is undoubtedly an excellent medicine.

Curious and Simple Manner of Keying Apricots, Peaches, ^ectarinesj Plums, ^c. and eDen Figs, fresh all the Year. For this small but excellent article, we are indebted to no less a person than the celebrated Monsieur Lemery, one of the first che- mists France ever produced : Beat well up together equal quantities of honey and common water, pour it into an earthen vessel, put ia the fruits all freshly gathered^and cover them up quite close. When any of the fruit is taken out, wash it in cold water, and it is .fit for immediate use.

' Genuine Windsor Soap.

To make this famous soap for washing the hands, sfaaviiig, &c nothing more is necessary, than to slice the best white aoap as thin as possible, melt it in a stew-pan over a slow fire, scent it wa^ with * oil of carraway, and then pour it into a frame or mould made for that purpose, ore small drawer, adapted in size and form to tke quantity. When it has stood three or four days in a dry situation, cut it into square pieces, and it is ready for use. By this simple mode, substituting any more favourite scent Tor (hat.of carravay.aU

frnmia mmj mAikeaiae^v&i wif& « good perfbtiMd eonp at the most trifliog expense. Sli«Wiig*boxes may be at OQce filled with the melted soap, iastead of a mould.

Jlrt cf Dying or Staining Leather Gloves^ to resemble thfi beautiful York Tan^ lAmerick Dye, ^c.

These different pleasing kues of yellow brown or tan eolotxr, are readily imparted to leather gloves by the following simple process e Steep saffron in boiling hot soft water for about twelve hours ; fhea having slightly sewed tip the tops of the giov.es, to prevent the dya. from staining the instdes, wet them over with a sponge or so^t brush dipped into the liquid. The quantity of saffron, as well as of water, will of course depend oa how much dye m%y be wanted ; and their relative proportions, or the depth of colour required. A common tea-cup will contain suficieHt in quantity for a single pair of gloves. ^

Art ofmgking Pho^horic Tapers or Matches,

In a tubular piece of glass four inches long, and a single Unti only internal diameter, closed at one^nd, put a small bit of phos^ phorus ; and pushing it to the extremity, introduce a taper covered slightly with wax, to fill up the rest of the tube, vi^Mch must be her* metically sealed ; when plunging the other end into boiiing water, the phosphorus melts, and adheres to the taper or match. A line is usually marked on the glass with a flint, at about one*4hird the length of the tube, where it is to be broken when the taper is wanted for use ; which being then briskly iirawii out, wifl be found complete- ly lighted by the phosphorus*

Easy Meihod 4}f prepisrimg Phosphonc Battles.

Heat a common glass phial, by fixing it in a ladleful of sand ; then, putting in two or three minute bits of phosphorus,* stir them about with a piece of red-hot iron wire, till the phosphorus is aH spread over and adheres to the internal surface of the bottle, where it will form a reddish coating. When, by repeated introductions of the heated wire, this is completely effected, the bottle is to reipain open a quarter of an hour, and then be corked for use. One end of a common match beins put into a bottle thus prepared, on touching the phosphorus, and being suddenly drawn out, will be with certainty lighted. As there can be no particular danger of accidental fire from the use of these bottles; and, with reasonable care in using them, and keeping them closely stopped, a single bottle would last a considerable time, and might, were the demand general, be replen- ished.at a most trifling expense : it may, possibly, in the hands of some ingenious and enterprising person, be finally made to super- aede the tindei^box, that dreadful^onsurner of rags, and consequent onemy^tO'the manufacture of paper. Phosphorus is one of those |»raiid' discoveries of -modem times, the chief utilities of which seem ^o be Foeerved for a future and wis^ age.

S6 mmmmw wammkm

SfecifieaiUm ffJj$pd fWiUmmJUmrritft Fa^kmififr ^mir^ctimg S4areh from HwTMt Che9uut$.

Thk patent for tbts useful invention and discovery is dated March 8, 1796 ; of course the exclusive privilege of extracting starch from horse chesnuts in the following manner was confined to the patentee till the expiration of fourteen years. We shall present our curious readers with the mode of preparing this starch in his lordship's own words, extracted from the specification in the Patent Office : '* I first take the horse chesnuts out of the outward green prieklj bnsks ; and then, either hj hand, with a knife or other tool, or else with a mill adapted for that purpose, I very carefuNy pare off the brown rind : being particular not to leave the smallest speck, and to entirely eradicate the sprout or growth. I next thke the nuts, and rasp, grate, •r grind, them fine into water : either by hand, or by a mill adapted for that purpose. The pulp, which is thereby formed in that water, I wash as clean as possible through a coarse hair sieve ; and then, again, through a still finer ; constantly adding clean water, to pre- vent any starch from adhering to the pulp. The last process is, to put it, with a large quantity of water, about four gallons to a pound of starch, through a fine gauze, muslin, or lawn, so as entirely to clear it o[ all bran, or other impurities. As soon as it settles, I pour off the water, and then mix it up widi clean ; repeating this operalion till it no longer imparts any green, • yellow, or other colour, to the water. I then <il rain it off, till nearly dry ; and set it to bake, either in the usual mode of baking starch, or else spread out before a brisk fire ; being very attentive to stir iC frequently, to prevent its homing ; that is to say, turning to a paste or jelly, which, on being dried, turns hard like horn. The whole proce^ should be conducted as quick as possible. The utility of this invention requires no comment. Should it come into general use, not only a vast consumption of wheat flour must be saved ; but, Ifrom the necessity of planting more chesnut tr^es, for the sake of a fruit hitherto considered as of no sort of value, much of that excellent and beautiful wood will be pro- duced for the many purposes to which it is applicable.

Patent Potato Composition to be used instead of Yeast.

For this ingenious contrivance, which introduces potatos as a sort of leaven for making wheaten bread, a patent was obtained by the inventor, Mr. Richard Tillyer Blunt, in the year 1787 ; which, of course, is now expired. The following is the process for this purpose, as described by Mr. Blunt in his specification : To make a yeast gallon of this composition, such yea^t gallon containing eight beer quarts, boil in common water eight pounds of potatos as for eating; bruise them perfectly smooth ; and mix with them while warm, two ounces of honey, or any other sweet, and one beer quart of common yeast For niaking bread, mix thnse beer pints of the above composition with a bushel of flour, using warn^ water m making the bread. The water to be warmer in winter than in summer, and the composition to be used in a iew hoa» -after li is

msoiap9<'8ooc. ^ 37

r, md, ms soon as the ^peBge, or the mixtoB 0f die eompoai- tioQ wxth the flour, begios to fall ^ first time, the bread should be made, and put ia the oven.

* Britannic Etoitic €htm^

For the invention of this curious and useful composition, a patent was obtained, in the year 1781, by Mr. Albert Angel :' who describes it, in his specification, as being very serviceable and useful in the severakbranches of portrait and house painting, by making the co- lours durable and free from peeling ; as of great utility in gilding, painting, penciling, and staining of silks, calicos, &c, and in dress- ing silk, linen, and cotton, in Uae loom, instead of gum or paste, so as to strengthen the threads of the finest cottons ; as excellent for beautifying and fixing the colours on paper, equal to that done in India ; as of the greatest use for rendering the clay, or composi- tion, used in modeling, sufficiently supple, and prQ^eating iia dryii^g too fast ; and, lastly, not less efiectual in causing a trans^rency of colours fit for china and earthen ware, so as to stand baking or burn- ing. This Britannic gum is stated to be prepared in the following very simple manner : Put into an iron kettle, and melt down to- gether, till the mixture become this compositioii or elastic gum, a gallon of linseed or nut oil, a pound of yellow or bleached bees* wax, six pounds of glue or size, a quarter of a pound of verdigreasCf a quarter of a pound of litharge, aid two quarts of spring or rain water.

Wat India Biiters^ or-^niiSilio^ Drops.

Thb following is said to have been Totisaiaf s, late Emperor of Hayti, celebrated bitters, called by him anti-bilious drops, and used generally throughout the West ^udia islands : Take three drachms of Seville orange peel ; two drachms of gentian root ; oae drachm each of cardamoms, grains of paradise, and gallengals ; half a drachm each of nutmeg and ctoveii^ one scruple each of safiron and cochi- neal ; and half a handful each of camomile flowers and Roman wormwood. Infuse the whole in two quarts of brandy^ rum, or Madeira wine ; and, aAer it has stood some time, pour bfl* what ia clear, and add to the ingredients a quart more of either liquor, though brandy is considered as best for the purpose. This, too, havijsig re*- oaained a somewhat longer time, and been occasionally shaken, m«|r be in like manner poured ofiTfor use. Two tea'rspooasful,_oc some- what less, are directed to be taken, an hour before dinner, «ii half m glass of wine.

Oxymel of Garlic for AstKmatic Complaints^ Rheumatism^ fyt.

N a general sense, oxymels are any compositions of honey and vinegar boMed to the consistence of a syrup. Simple oxymel, for example, is merely clarified honey melted in an equal weight of wa- ter, with the addition of as much vinegar as water, boiled to t)ie con- sistence of a syrup, and even this, taken about half •an ounce at a ^ime^ is Aiid to attenuate gvoas humoors, carry aw^ sUmy nmttdr,

s

90 TBS NBW FAMIAT

lopen old ftoppagM aad obstnietioiis of the longs, and reoMivB

phlegm, with whatever else occaaions shorlnesa of breath. la the humid asthmft, for promoting expectoration aod the fluid fiecretioas, &c. the ozymel of garlic seems to stand in still higher estiooatioo with the faculty. It is thus made : Boil, in a pint of vinegar, half aa ounce of cleansed carraway and sweet fennel seeds, for abont a quarter of an hour ; then ti^e it off the fire, slice in tliree ounces of garlic, and cover it closely up. As soon as it becpznes cold, the li- quor must be strained and expressed ; and mixed, by the beat of a water bath, with a pound and a quarter of clarified honej, to a pro- per syrupy consistence. A tea-spoonful or two of this oxymel, tstkea occasionally, particularly night and morning, will scarcely ever fail of proving beneficial to all persons afflicted with an asthma. It is also frequently serviceable in rheumatic complaints, especially when as- sisted by warm embrocations.

X

The Honourable Mr, Charles Hamilton^$ Method of making Orape Wines, fully equal to Champaign and Old Uock^from the jFruit of his beautiful Vineyard at Pain's HiU, in Surry, England,

Thk vineyard belonging to Pain's HiH, one of the finest coantij residences in the united kingdom, is situated on the seuth side dL a gentle hill, the soil being gravelly sand. It is planted entirely wicS two sorts' of Burgundy grapes : the Avemat, which is the most de- licate and tender ; add the miller's grape, originally so named £roit the powdered whiteness on the leaves in the spring, called in Eng- land the Black cluster or Burgundy grape. We shall give, in t£s Honourable Mr. Hamilton''s own words, his valuable account of the process pursued, and its successful effect : ^< The first year I attempt- ed to make wine in the usual way, by treading the grapes ; then let- ting them ferment in the vat till all the husks and impurities formed a thick crust at the top, the boiling ceased, and the clear wine was drawn oflT from the bottom. This essay did hot answer. The wine was so very harsh and austere, that I despaired of ever making red wine fit to drink ; but, through that harshness, I perceived a flavour something like that of small French white wines, which made me hope I sbouFd succeed better with white wine. That experiment succeeded far beyond my most sanguine expectations, for, the very first year I made white wine, ft nearly resembled the flavour of Champaign ; and, in two or three years more, as the wine grew stron- ^r, to xs^ great amazement, my wine had a finer fiavour than the best Champaign I ever tasted. The first running was as clear as spirits ; the second running was'oeilde per drix, or partridge-eye co- lour \ and both sparkled and creamed in the glass like ChampaiorD. It would be endless to mention how many good judges <^ wine were ^ deceived by my wine, and thought it superior to any Champaign they, had ever drank. Even the Duke de Mirepoix preferred it to any other wine. But, such is the prejudice of some people against any ' thing of English growth, I generally found it most prudent not to de clare where it grew tiU after they passed their vevdici <»a si.. Tha

BECeiPT-BOOK.

3»

surest proof I can give of its excellence is, that I have sold it to wine merchants for fiAy guineas a hogshead ; ai)d one wine merchant, to whom I sold five hundred pounds worth at one time, assured me he sold some of the best of it from seven shillings and sixpence to ten shillings per bottle. After many years experience, the best method r found of managing it was this : I let the grapes hang, till they had got all the maturity the season would give them ; then they were carefully cut off with scissors, and brought home to the wine barn in small quantities to prevent tlieir breaking or pressing one another. Then, they were all picked off the stalks, and all the mouldering or green ones discarded, before they were committed to the press ; where they were'ttll pressed in a few hours after they were gathered. Much would run from them, bef<!»re the press squeezed them, from their own weight on one another. This running was as clear as water, and as sweet as syrup ; and all of the first pressing, and part of the secQBd, continued white : the other pressings grew reddish, and were not mixed with the best. As fast as the juice run from the press into a large receiver, it was put into the hogsheads, and closely banged up. In a few hours, one would hear the fermentation begin ; which would soon burst the casks, if not guarded again by hooping them strongly with iroii, and securing them in strong wooden frames, and the heads with wedges. In the height of the fermen- tation, I have frequently seen the wine oozing through the pores of the ^taves. These hogsheads were left all the depth of winter in the cold barn, to have ;the benefit of the frost. When the fermen* tation was over, which was easily discovered by Ihe cessation of the noise and oozing, (but, to be more certain, the pegging the cask showed when it would be quite clear,) then it was racked off into clean hogsheads, and carried to the vaults, before any warmth of weather could raise a second fermentation. In March the^hogsheads were examined. If they were not quite fine, they were fined down with common fish glue- or isinglass, in the usual manner; those which were fine of themselves were not fined down. All were bot- tled about the end of March ; and, in about six Weeks more, would be in perfect order for drinking, and would be in their prime for above one year : but, the second year, the flavour would abate ^ and Mrould gradually decline, till it lost all flavour and sweetness. Some, that I kept sixteen years, became so like Old Hock, that it nfight pass for such to one who was not a perfect connoisseur. * The only art I ever used to it was, patting three pounds of white sugar-candy to some of the hogsheads, when the wine was first tunned from the ' press ; in order to conform to a rage that prevailed, to drink none bat ' very sweet Champaign." In the astonishing success of this pro- cess, we see demonstrated how little assistance from art is required by nature, provided that little be judiciously applied.

Art of Extracting Spots of Grease^ Tallow, Oil^ fyc. from Via-* luabh Books, Prints^ and Papers of all Sorts^ without the smallest Injury to the Printing or Writings

The fre(;[u'eiicy of such accidents as spot with grease valual>itt .

40 TBS NEW WJLMlhY

Milted book«Y fmi% Mgors, and otfaer aeoovmt W^l^ as.weff » lettere and wrilings of all descnptiona, randeni the lietkod of reslev- iog them to their prtdtine puritj of ap)iearanca an article of bo little importance. For this purpose, the following is the exael firocess : Haying in readiness some common blotting paper, genUy warm the spotted part of the book, or other article dama|^ bj grease, tallow, or oil ; and, as it melts, take op as much as possible, by repeated applications of fresh bits of the blotting paper. When no more can thus be imbibed, dip a small brush in the essential oil of welUreetilied spirit of turpentine heated almost to a boiling state ; asd weft with it both sides of the paper, which should also be at the same time a lit- tle warm. This operation must be repeated till all the grease be ex* tracted : when another brush, dipped in highly rectified spirit ef wine, being passed over the same part, the spot or spots will eslar^ dis- appear, and the paper re-assume its original whiteness, wilheul de» triment of any sort to the paper, or any printed or wrilteB cimmeters previously impressed thereon.

BlaikieU Patent Substitute for Gum^ in thidcening Colcmrs for Calico Print^rs^ ^c.

This useful article is thus described by Mr. Francis Bfanfcie of Glasgow, the patentee, in his specification : The gum substitute, to thtcken colours for linen and calico printing, and making np or furnishing printers' colour tubs, and wluch may also be appKed to several other uses, is prepared by boiling any quantity of AEuc-seed in a sufficient quantity of water, till the whole substance be extract- ed ; and, having strained it through a linen or woollen cloth, agfun boiling down the liquor to (he consistence of a jelly. This is to be kept in a close vessel ; and, for preservation, to have a little strong spirits put in, or some sweet oil poured on the top. It might, how- ever, be preserved with bitters: The printer, in using this substitute, may either put a certain quantity into a gaHon of colour, according to the nature of it, and the particular kind of work to be done, and regulate himself by trial, as is common in using gum, or reduce the substitute by boiling it in water to the consistence that may be foiuid requisite.

French Method of Making Garlic Vinegar^

This, which is one of the favourite French vinegars, is thus sim- ply made : Steep an ounce of garlic in two quarts of the best white* wine vmegar, with a nutmeg soaked and cut in bitS) and abeut a do- zen cloves.

Fine Tarr0gon Vinegar.

The peculiar and agreeable spicy warmth which this slighdy- bitter herb, the Artemesia dracunculus of the Linnsean system, com- municates to vinegar, makes it much used for that purpose, as well as in salads, soups, &c. throughout Europe. In Spain, and the south of France, it grows naturally to great perfection; and it flourishes in the soil of our English gardens, where it. flowers in Juiyt and produces r^ie seeds in autumn. The best way of making

RCCEIl?T-»OOi. ' 4l

♦-tairtgott* vhfefear is, by patting a quantity of the fresh lekvts loosely into a jar, and then filling it up with vinegar to the height first occu- pied by the iBaved ; if, for example^ the jar must be thus apparent]/ filled, there will be still room enough for the proper quantity of vinegar. Afler it Irsls thus remained two or three weeks, chiefly in the son or other warm situation, it may be strained off, and passed through *a cotton or flannel jelly-bag ; and, if not sufScieritly fine for putting up in bottles, is to be cleared iti the usual way, either by means <h isringlass or a little alum water. It is commonly kept in large bottles, ^hich i^hould be well corked, and placed in a dry situation. As tar- ragon Id strongly recommended to be eaten with lettuce, this vinegar may^in uotne measure supply the place of the herb : as a corrector of i^oMniBSS, it is also advisable to' be used with cucumbers, &c* •The 'faiwoiis Evelyn says, that tarragon is not only highly cordial, but •AiendTy to the Head, heart, and liver, and a great corrector of the i^'eiikh^ds df (h^ ventricle.

This tino and bt^^Utt^l Vifiegat is made by pouring the best whit^ wi«e vhiegaf iff to li jlir tit bo^le loosely filled with rose leaves, and lettiog it remaitt attd b6 treilt^d Exactly afker Hm siatne manner a^ the tarragon ; pilttin^, however, kito each bottle, a lutnp of refined ^gar.' PreeiseijritI thi^ ?(Fay -arft ttbro Id He made vrnegars of gilly-flowers, •Ider-flowers, &Ci

Cheap ani txcdlent pluc Colour for Ceilings^ ^c* Boil, slo^Iy^ for three hoUrs^ a pound of blue vitriol, and half a pound of the best whiUog, in about three quarts of water: stir it frequently while 4)oiliiig, and also oil taking it off the fire* When h has stood till quite cold, pour off the. blae tiqiior ; X\^m mix ihe cak<i of colour with good bHb^ and uab k witb a plaaterer'cr bruab in tiie^ same manner as whil^-wavsh^ either fov avails or catlings*

Composition for deahind 'Marble Hearths , Chimney tietes^ • - Alabaster f fyc. Mix finely pulveriaced pumice stone with verjuice^ s«i^^«bal nftore : than sufficient to cover it ; and, «Aer it has stoofi act , hdur . or idocQ^ i dip a aponge in the composition, rub it well over Ihe moj^bbroridftr baster which requires cleaning, wafh it off with wiuriaiwAlet^irisd dly' it vith clean Uoea or cotton pioths. ti

Art if Manufacturing ihefine Red arid Tiltow Morocco

Leather f us practiced in Crim 'Tartary, *'-

The celebrated Tour of Mrs. Guthrie, in Xauvida, or.the Crifiie^ i comnlonly called Grim Tartary, which was made by that lady in 17Sf5 ... and 1796. furnishes the particulars of this interesting axticlef In ^: the city of Earasubazar, Mrs. Guthrie informs us, there is an atocfe^^j manufactory of Morocco leather, where great quantity are*, prepaire^';^ with the skins of the numerous fiocks of Tauric goats. Tne process ^ is thus described : Afler steeping the rawhides in cpld water. ^ twen^-feur hoard', to iVee them fi'onfi tha biood and other iinpuri^es,

42 THS new gAMUsY

the fleshy parU era senpcd off with pr9p«riii«lfiin^^ fKhe^llHy ' are macerated for ten days in cold lime water, to loosen the hair, which is likewise scraped oflTas clean as possible* Being then soak- ed in cold common water for fifleen days, they are trod or worked under foot in a succession of fresh waters ; till, at length, an adlmix- ture of dog's dung heing added^ they receive a second scvaping, and are drained of (heir humidity. They next proceed to what they de- nominate feeding the skins, by steeping then fonr days in a oold in- fosion of wheat bran ; and then in a decoction of twenty-ei^t pounds of honey to five palls of water, cooled to the temperature of miik from the cow, Ader remaining thus steeped the same period, thej are put into a vessel with holes at the bottom, and pressed till all the Kquid has escaped. Lastly, they are steeped, for another fb«r dtj9 In a slight solution of salt and water, one pound only to five patls, when the leather is quite ready for the reception of tbe dye. A strong decoction of Artemisa annua, or southernwood, in tfie pro- portion of four pounds to ten pails of water, seems to be the basis of all the different colours which tfiey gii^ to the Morocco in the Taurida, Aatracan, and the other cities fonaeily beloogkig to tiie Turkish empire, where the secret has till new remained* Wboi a f-ed colour is required, one pound of powdered eoehineal is graduallr stirred into ten pails of the fine yellow decoction of Artemisa, with &\e or SIX drachQfts of alum ^read on the leather^ in a proper ves seL They ire next worked under foot, in an infusion of oidc leaves ki warm water, till they become supple and soft ; when they are finished, by being rinsed in c<^d water, robbed over with olive oil, and calendered with wooden rollers. Yellow Morocco kather ie djed with a stonger decocticm of Artemisa, twenty pounds to fifteen pails of water ; nothing being added« but two pounds of powdered alum, which is gvadnally introdneed, by half a table spoonful at a time. Each skin ia twice stl6iied« previously io the final operations of oil- ing and calendering, it is also necessary to remark, that the skbs are prepared in a somewhat different mode fdr the yellow Morocco leather, than for the red. Neither, honey nor salt is used ; but, in-, stead of the decoction of honey, immediately aAer the skins are taken out of Ike wheat bran infusion, they are steeped two days in an infusion of oak leaves : after which, they are next rinsed in cold water, and thiiS'' made ready for staining yellow; Mrs. Guthrie can- * dkUy aakne#ledgeS| that the above is all the certain information which she has been able to obtain en this curious subject ; 'as she'' could by no mesne depend on the i^sgue reports which she t»d h^rd relative to the colouring matter added for staining the green and blue kinds. It may, however, be presumed, that the light, which das lady has thy6#h on the process of dying Morocco leather in ge- neral, will sufficiently guide our manufacturers to a judicious search after those particular but inferior objects, which yet remain undis- covered.

7\irkish Rouge ; or^ Secret of the Seraglio for making an admirable Qarmine. fKrusx, 'f6r three or four days, in a bottle of the finest white wiae ,

' ^mtmti^r^nooK. 43

t vitiepu^ Mf tt't^owid ^F«nMullbour^ Bmifi! wo(^, of a golden red colour, weU pofunded itt a mortar. Boil them together half aa hour strata them through linen, Mid plac^ the liquid again over the 1:r«^. In the mean time, having dissolved a quarter of a pound of alum ia a pint of while wine vinegar, mix the two Kquide, and stir them wel. together with a spatula. The scum which now arises, on being carefully taken off and gradually dried, will prove a most beautiful delicate, and perfectly inoiensive, ^ouge or carmine.

Purified Sj/rup cf Molassta. In many parts of the contkient of Europe, a method iias for some vears been successfully practised, on m large scale, of divesling mo- lasses, vplgarly called treacle, of its peculiar maivkish and unplea- , sant taste, so as to reader it, for many purposes, little less useful ^ and pleasant than sugar. Indeed, unless it be for cordials mixed with spices, or in domestic dishes where mHk is an ingredient, it may very generally be substituted for sugar. The process for thus pre- paring it is sufficiently simple, and by no means expensive : Boil twelve pounds of molasses, with three pounds af coarsely- pounded charcoal, in six quarts of water, over a slow fife. AAer the mixture has-been, stirred together, and simmered for at least half an. hour, decant it into a deep vessel ; and,, when the charcoal has subsided, pour off the liquid, and again place it over the fire, that the super- fluous water may evaporate, and restore the syrup to about its ori- ginal consistence. Thus refined, it will produce twelve pounds of a mild and good syrup, proper for use in many articles of food, &c.

i ^rt of preparing « foie Red Lake from Dutch Madder.,

' The use of madder, ia dying a fine red colour, and also as a first

' tint for several other shades, has long rendered it famous among

dyers i and, by the following process, it will af!brd a permanent lako

of a fine red, appheable to every purpose of painting : Dissolve two

' ounces of the purest alum m three quarts of distilled water previously

i> boiled in a clean glased vessel, and again set over the fire. With-

I draw the solution as soon as it begins to simmer, and add to it two

I ounces of the best Dutch madder; then, boiling it up once or twice,

remove it from the fire, and filter it through clean white paper. Let

the liquor thus filtered stand -all night to subside ; and, next day,

pour the clear fluid into the glazed vessel, heat it over the fire, and

gradually add a strained solution of salt of tartar, till the madder bo

<vholly precipitated. The mixture must now be again filtered, and

^oiling distilled water be poured on the red powder till the fiuid no '

*onger obtains a saline taste. Nothing more is now necessary, but

^ dry the lake^ which will be of a deep red colour. If two parts of

madder be used to one of alum, the shade will be still deeper ; and,

if one pait of the latter article he added to four parte of the former, H

beautiful rose colour will be p)o<l*t«^ed.

Clarified Goose Grease* Goose grease is a valuable but neglected article in most famittes $ mnif when properly clarified, forms a most delicate basis for miuiT

44 Tj#.

culinarjr purfM^Mii. Thi#«YMffiif t^flwlii'liy'llie fiiWimwfcg $§kafh process : On dcawiog a goose, sepmtit all die iBtemai ftt, aini put It by in a basin. Whea tne goose is miasted, carefuUj preserve the dripping separated from the gravy, &c. w^och is most efieetea% done on its getting quite cold. The s^ner this is put m a sauc^paa, with the raw fat, accompanied by a small onion having three clafes Stuck intQ it, the better. Being gently simmered, press U with a wooden spoon till the whole be melted ; thest having weU asuBiised it, pass it through a sieve, into ajar capable of contaioit^ wliatever quantity is likely to be thus added during the season. A modersls vse of this article will render many dishes inconceivably savowyi particularly rice, thick soups, force-meats, &c. It shoaJcl he servei out with a wooden spoon ; and, if kept in a cool place, properly c^ ?ered, will continue sweet and good the year round.

Comfontionfor Heiioring norehed lAnen^

Ta% following composition will be found completely to restore Knen which has been scorched in ironing, or by hanging too near tat fire, &c. accidents that too frequently occur ; and, hitherto^ withooi any effectual remedy : Boil to a good consistency, in half a pint o! vinegar, twe ounces of fullers' earth, ap ounce of ken's dung, naif an ounce of cake soap, and the juice of two onions. Spread tms composition over the whole of the damaged part ; and, if the scotch- ing were not quhe throufi^, and the threads actually consumed, alter sofiering it to dry on, ana letting it receive a sub^^ycQi gaod wa^ ing or two, the place will appear full as white and perfect as any other part of the linen.

Easy Freneh Method to prevent Beeon from hecoming Mmff,

When the bacon has been salted ab^i a fortnight,, put il iii a bo]( the size of the flitches or pieces to b^ preserved, on a good heddiag of hay : and wrap each piece round eatire\y with hay, placing also a layer between every two flitches ct pieces. The bon mast, of c^oaxse,, be closed, to keep out rats, &c. In this state, it will continue nsgood as at first, and without the possibility qf' getting nlsty, fox mwth laa- ger than a year, as has frequently been e^perAeaeed. It must, how- ever, be kept in a place free from damp.

Best Saxon Blue.

Mix an ounce of the hest powdered indige with four ounces of oi? of vitriol, in a glass body, and digest it for an hour with the heat of boiling water, frequently shaking the mixture. Then add three quarters of a pint of water ; stir the whole well together ; and, when ' cold, filter it. This produces a very rich deep bhie colour ; if wanted p^er, more water must be added. The heat of boihng water, which is sufficient for this operation, can never spoil the colour. By pre- viously digesting the indigo in a large quantity of spirit of wme, dry- ing it, and then using it as above, a still finer blue may be produced ; Iwitiiis is not ofWn judged necessary^ except foe very fi^e paiatiijga

T^ Etffereud Mr. Oartwrigkt^s Account of ihe Wonierfid Efficacy of Yccut in the Curt of Putrid Diseases. The following account of the Reverend Mr. Cartwright's first discovery, and subsequent e3q>erieace, of the good efiects of ad- ministering yeast in putrid sore throats, fevers, &c. cannot be too generally made known : — " Several years ago," says this gentleman^ for we shall transcribe verbatim his own highly interesting narrative,

, ^ I went to reside at Brampton, a very populous village near Ches- terfield. I had not beeti there many months before a putrid fever broke out among us ; aqd, finding by far the greater number of my new parishioners much too poor to afford themselves medical assistance, I undertook, by the help of such books on the subject of medicine as were tn ray possession, to prescribe for them. I eariy attended a boy about fourteen years of age, who was attacked by this fever ; he had not been ill many days, before the symptoms were unequivocally putrid. I then administered bark, wine, and such other remedies as my books directed. My exertions, however, were of no avail : his

. disorder grew every day more untractable and malignant, so that T^ was m hourly e]q>ectation of his dissolution. Being under the abso- lute necessity of taking a journey, before I«et off I went to see him, as I thought for the last time ; and I prepared h(s parents for the event of his death, which I considered as inevitable ; reconciling them, in the best manner I was able, to a loss which I knew they ' would feel severely. While I was in <;onversaiiou op this distressing subject with his mother, I observed, in a corner of the rooln, a small tub of wort working. The sight brought to my recollection an ex- periment I had somewhere met with, of a piece of putrid meat being made sweet by suspending it over a tub of wort in the act of fermentation. The idea instantly flashed into my mind, that th<s yeast might correct the putrid nature of this disease : and I instantly gave him two large spoonsful, telling the mother, if she fbupd her son better, to repeat this dose every three hours. I then set out on my journey. On my return, after a few days, I anxiously inquired about the boy, and was informed he had recovered. I could not re- press my curiosity. Though I was greatly fatigued with my journey, and night was come on, I went directly to where he lived ; which ^ was three miles off, in a wild part of the moors. The boy himself opened the door ; looked surprisingly well ; and told me, that he' felt better from the instant he took the yeast. After I left Brampton, I lived in Leicestershire ; and, my parishioners being there few and opulent, I dropped entirely my medical character, and would not . even prescribe for any of my own family. One of mj domestics falling ill, accordingly the apothecary was sent for. The ^^rvant*s Icomplaint was a violent fever ; which, in its progress, became putrid. Having great reliance, and deservedly, on the apothecary*s penetra- ; tion and judgment, the man was left solely to his management: ;His disorder^ however, kept daily gaining ground: till, at length, the * apothecary considered him in very great danger. At last, finding every effort to be of service to him baffled, he told me, he eonsi-' * iered it as a lost case ; for, in his opimon, the man couid dot survive'

determhM^- to trjr the «iifeoU «f ytiw^ wl g«V9 hka iwa l^q^e tea- ■poonsfuL In fifteen minutes from Uking it, his pulse, thaugh sstiU feeble, begaa to get composed and full.; a^d^ in tbirtj^two minutes, from taking the jeaat, he was able to get up fiom his bed, and waUk in hia room. At the expiration of the siecond hour, I gave him a basin of sago, with a good deal of lemoa w^ie^ end ginger in^ it, and he ate it with appetite. In another, hour, I reflated the jreast ; an hour e^erward, I gare hiip the bark ; and, the next hpuc, he had food. He had) next, another dose of yeast ; and then went to bed, being nine o'clook. I v^at to him next morning, at.si^L o'clook ; when he told me he had had. a good nighl« an4 was regovered. |, Kow- ' ever, repeated his mediciae, and he was able to go about hie busi- ness as usuah A year after this, as t was riding past a detached farm-hoase at the outskiiits of the village) I observed the farmer's daughter standing al the dpQr appareotly in gireat aQiction. Oa in- quiring into the cause gf hf^r distress, she tol4 ^^ her father was df ing» I diaroouated, and went into the house. to see hini. I found tim m the last stage Qf a putrid fever ; his tongue was black i hia pulse was scarcely pei;cepilible ; and he ley strotQbed out,, like a corpse, in a state of drowsy inseoalbility. f imniediatfsiy procured some yeast; which I diluted with wateUt e^nd poured down hia throat. I then left him, with little hope of his. rec^ery. I returned to him^ m about two hours ; and found him sensible, and able to oQiwerse. 1 then gave him sr dose of bark. He afterward took^^ at a proper, interval, some pelreshment, I cpntiaued with him till he repe9led the yeast ; and then l^ft him, with directiops how to proc^^d* I called on him the next morning at nine o'clock, and found hina apparently weB, waUiiag in his garden^ He was an old man,; upwards of seventy. I have, sinee, administered the yeast to above iifiy persox^a labour- ing under putrid fevers ; and, what is singular, I have not lost one patient." Dr. Thomtou, whose opportunities: hi^ve beeii great, as supermtending phy^si^ian of the General IJispensary, including the poor of nine parishes in London^ has made frequeot trielsof jieast; In St. Giles's, particularly^ among the numerouapoor of that crowd- ed district, he administers, in putrid diseases, after cleanaiDg. the first passages, nothing else but two table spoonsful of yeast in some porter, every- tWfO.hQ^jrs; and, in about fifty successive cases, not a aipgle.patientrdied.m^rthii^ treatment.. Thq ifoUpiYing cases are selected^, fronv this. phj^sician's successful practice, as peculiarlj in- teresting. Aa.!Dr. Thomtpi^ was acodentaUy passing the shop ofMr. Burfori^ia'tottei^hAm CouriSlf^ad^ te heard the shrieks oT a mo- ther,, agoivze4 at se^gher child, apparently expire. These alarming screaw reo/Bwed theistruggles oftlUchild'; apd the nurse wa^, at this ^ moment, thr^^^eiiing to takfsuwa^r the child, th^t it might 4ie in peace. ThedoctoYimmedifLtdy gotdown^som^ tartar emetic, which quickly acted on the stomach. ;i andi that o,peration ended, gave a. dose of rhubarb, to clear also the. intestines. He then ordered the chifd yeasf and water every two hours, with winQ and bark ; and, in three days, tl^d0i^ng>chihi ^aa«u]^ and welL The infection had spread to two

Mm psraoiwla tbe Mm« booie. Witk dii% ami aiMiAar dMUi IN •ptttrid lever uras attended by swelled glaad«y wiMch hnd suppufoted^ and threadeaed mortUictaioil : with arobiiel eenr«ot giriv it took the foim of a pfQlrid sore thvoat. Thiis girl also hadan emetio, aad aAttr«> wwrd rkubarb, ieilowed by yeast aad water erery two. hou»a» Tbe first efiect of the yeast was- that of readering the pulse fuller^ and diminishifiig it fifteen heats a mimite : the blaokaeas of her tongue eoon begao to assume, a; dean and a red appeasaiaee ; and, witi^ut either bejrk or wine, she was speedily resto^d to health* In- Husband- street, a very confined situation near Berwick-street, a malignant fever prevailed ; which, within a fortnight, had swept away six per* sons fnom tbreet houses only, when J>u Thecatoa wae eaUed ini to tiie asaiataneeof a. mother, wheky iathe same, bed with her two children. She was delirious ; and violently rejeoted both focid andi mediekie, vfUh which she wasf consequeAtly, obliged to be drenched* AAer an emetio and cathartio had been got down each,.her8^f and cfatldren were all put on the same plan : that is, each was made to swallow, every- three hours, two-thirds of a glass of fresh porter, with two table spooosM of yeast, and the juice of half a lemon* 1 he food givea at iatewals was the white of eggs, beat up with some su- gar and watef ( the doctor judging that, as the white of eggs, even under the heat of a. hen's body during incubation, does i^ot corrupt^ but aetually aerves an milk to the emhryoin the shell,, this was of alt things least liable to pntrefy. Strawberries, being uk season^ ware also ordered; and, with th^. management alone, she and her little &naily all rapidly reeoveved. More testunonies might easily be add<^ ed, aaid froo^se^veral other respectable practitioners ; but farther prooia seem nnnecessajrjr. to eslabliah ^ prodigious efficacy of yeast, in one of the most faiaiclasa of malaclies. willi which huosan nature is peculiarly subject to be afflicted. Where, indeed, is^ the family, which ban not suffered by the dreadful ravages of somepntrid disease, which, under Prbvidenoe, a knowledge of this simple but potent remedy, and for which .we.are indebted to the Reverend Mr» Cart*, wvighty might happily* have, prevented! v

AdmirMe Cemmt^ or MoniOTiM made on the Cot$wold BilUn

*Oif the Cots wold Hills, in Gloucestershire, where lime is dear, and sand not to be had, an excellent mortar is prepared at a moderate price. Invention is seldom more- successful thati when it is prompted by necessity. The scrapings of the public roads over these' hills, being levigated lime-stone, more or less impregnated with the dung and urine of the animals travelling on them, are found to be a most admirable hasis ibr cement. The scrapings are* oAen used 'for ordi«' *nary walls ; and the general proportion, for even the best biiildings, is not more than one part lime to three of scrapings. Tbjs mortar, of less than ten years standing, has been observed to possess a stohe-Iike tenacity, much fitmef then the cbttimon stone of the cottntrf : 'and, consequently, much harder than the stones from which eitlier- thto basis or the lime was made. The method of preparing this powerfhi - mortar, or cement, is simply by eollecting the road 0crapingii, riidt«

40 TBS Haw wjMum

;

Mg dM Kme^ «ni minDg them veiy tlmovgWy MgciiMr ; picking out, as the bmm is worked over, tbe stooes or other ibuitteissui which may have been collected. For etone-work, this is ^uite sofi- cieni ; for brick-work, it migbt be necesaaiy to paea the matenab through a acreen or aieve, previously to their being united, and oiarfik up into mortar. Similar acimpings may be collected, wherever hnie atode is used as a material in making or repairing roads ; this admi- rable mortar can, therefore, readily be prepaced, in all Mvtch places, with very little trouble or expense.

Jincient British Liquor^ ccdled BraggtL

This oeee famous oM British liquor is still made by a few respee* table lamiies, chiefly in Wales ; from one of which we have besa favoored with an admirable method of preparing it. The ^cn-igiail Welsh name ia btagod ; from which has been formed that of hragget, or bragget, for it is found both ways in the few old dictioiiariee and other books where it occurs, and sim|riy defined as a dmk, consist- ing of honey and spices. Were this correct, itxionid only he con- sidered as the W^sh appellation of mead or metheglin ; but, accord- ing to oar information, bragget implies a combination of oaalt Hqasr with honey and spices, the best method of preparing which is as fol- lows : Take after the mte of a gallon of water to a pound of honey, and stir it till the honey be melted. Then, adding half a bamtfbl each of rosemary tops, bay-leaves, sweet briar, angelica, baha, thyme, or other sweet herbs, with half an ounce of sliced ginger, and a little nutmeg, mace, cinnamon, and a few cloves^ boil them gently together for nearly half an hour ; scumming it well, till it looks tolerably clear. In the mean time, having prepared three gallons of the first runnings of strong ale, or sweet wort, mix the two liquids quits hot, with all the herbs and spices ; and, stirring them together for some time over a fire, but without suffering them to boil, sitaia off the liquor, and set it to cooL When it becomes only the warmth <^ new milk, ferment it with good ale yeast ; and, after it has properiy worked, tun it up, and hang a bag of bruised spices in the barrel, where it is to remain all the time of drawing. It is generally drank from the cask ; but may be bottled, like othet liquors, any time after it has entirely ceased to hiss in the barrel. A weaker sort of brag- get is sometimes prepared with the third runnings of the ale, a smal- ler proportion of honey, and the strained spices, &c. with a few fresh herbs ; the second runnings, in that case, being made the family ale. These arrangements, however, and other obvious deviations, are made according to tbe taste or inclination of the respective parties.

fFdnderfiil Wset of Potato Liquid, in Cleaning SSfe, Wool- len, and Cotton Furniture or Jipparel^ ^c. vhthoiit Injury to the Texture or Colour, '

F^R. the oommunioation of this valuable discovery to the Society • for the Encouragement of Arts, IVj^anufactures,, and Comroc^e^ in the Adelphi, February 4, 1805, Mrs. Morris obtained a prpQi^n^ of.. fiifWen > guineas from that truly honourable, instititt^.^ iua.y^llieil^i

RCGEIFT-BOOK. _ ^.

TransfletioDB of that year it is thus regularly described : Take raw

potatoes, Id the state they are taken out of the earth. Wash them well : then rub them on a grater, over a vessel of clean water, to i fine pulp ; pass the liquid matter, through a coarse sieve, into anothei tub of clear water ; let the mixture stand, till the fine white par tides of the potatoes are precipitated ; then pour the niticilaginous liquor from the fecula, and preserve this liquor for use. The article to be cleaned should be laid, on a linen cloth, on a table : and, having provided a clean sponge, dip the sponge in the potato liquor, and apply the sponge thus wet on the article to be cleaned ; and rub it well on with repeated portions of the potato liquor, till the dirt is perfectly separafed. Then wash the article ia ctoan watar several ttoMd, to remove the loose dirt. It may, afterward, be smaolliedo dried. Two middle sized potatoes will be aafBciant fof a piai of water. The white fecula, which separates in making the mucilagi- nous liquor, will answer the purpose of tapioca : it will make a use«> fal and nourishing food with soup or milk, or serve to make starch and hair powder. The coarse pulp, which does not p^ss the sieve, is of great use in cleaning worsted cuKains, tapestry, carpets, or other coarse goods* The mucilaginous liquor of the potatoes will clean all sorts of silk, cotton, or woollen goods, without damaging the texture of the article or spoiling the colour. It is also useful in cleaning oil paintings, or furniture that is soiled. Dirty painted * wainscots may be cleaned by wetting a sponge in the liquor, then dipping it in a little fine clean sand, and afterward rubbing the wains- cot therewith. Various experiments were made by Mrs. Morris, in the presence of a committee, at the society's house ; and the whole process, on fine and coarse goods of different fabrics, was perform- ed to their entire satisfaction. This simple but very valuable dis- covery majr certainly be applied to many other useful purposes, as well as those which are here particularly enumerated.

JVw method of Clearing Feathers from their Animal Oil.

The process for efiecting this useful purpose, is thus described in the Transactions of the Adelpbi Society, who rewarded Mrs. Rich- ardson with a premium of twenty guineas for making the discovery : Take for every gallon of clear water, a pound of quick lime. Mix them well together ; and, when the undissolved lime is precipitated in fine powder, pour off the clear lime-water for use, at the time it is wanted. Put the feathers to be cleaned in another t^b, and add to them a sufficient quantity of the clear lime-water to cover the fea- thers about three inches when well immersed and stirred therein. The feathers, when thoroughly moistened, wilt sink dovitn ; and should re<^. mala in the lime-water three or lour days : aller which, the foul liquor should be separated from the feathers, by laying them on a sieve* The feathers should be afterward well washed in dlean water, and dried on nets, the meshes being about the same firmness as those of cab- bage nets. The feathers must, from time to time, be shaken on iha nets ; aad, as they dry, they will fall through the me^ies^ and are to ha eQllected for use. The^ admission of air will ba serviceable in tba

do THE NEW rAMlLT ^

drying, and the whole process maybe completed in about three weeks* The fathers, af^er being thus prepared, will want nothing more 'than beating for use, either as beds, bolsters, pillows, or cushions. So effectual is this method, and so preferable to the old and common way of stoving or baking, that an eminent dealer having sent to the society some bags of foreign feathers, which retained their unplea- sant smell after having been stoved the usual period of three days, Mrs. Richardson rendered them perfectly sweet and clean. ' This is a very important discovery ; more particularly as the feathers, by not being hardened with heat, certainly require less beating.

Mr. Seba$tian GrandVi Restoration «r Discovery of the M Venetian Art of frefaring Grounds for Painting on Pan- ndsy Copper^ or Canvas^ fyj

This ingenious gentleman, having long had the honour of being employed by the most eminent professors of the fine arts in Italy and England, and assisted and improved the processes of preparing canvases and the pannels, seems to have discovered, as far as ex- perience can prove, the manner of preparing either canvas, copper, or pannel, in the old Venetian stile ; an art which has been long lost, and to which it is well known that Titian, Paul Yeronese, Bassani, and other Yenetian masters, owed much of the peculiar harmony, brightness, and durability, of their beautiful productions. Mr. Grandi, having communicated, for the public benefit, his entire process of thus preparing pannels, canvas, &c. for artists ; and also made other valuable communications with regard to the preparation of oils, colours, crayons, &c. for painting and drawing ; was rewarded fay the Honourable Society in the Adelphi for the encouragement of Arts, &c. with their elegant and honourary silver medal, as well as a pecuniary premium of twenty guineas. These, therefore, in per- fect concert with the design of that liberal and truly patriotic institu- tion, we shall contribute all in our power to make more generally known. Mr. Grandi's method of preparing pannels and canvases for painters is thus described : Break, grossly, the bones of sheep's trotters, and boil them in water till they are cleared from their grease , then putting them into a crucible, calcine them, and afterward grind them to powder. Dry some wheaten fiour in a pan, over a ^ow fire ; then make it into a thin paste, adding an equal quantity of the pul- verized bone ashes, and grind the whole mass well together. This mixture forms the ground for the pannel. When the pannel has been well pumiced, some of the mixture or ground is to be well rubbed on a pumice stone, that it may be incorporated with the pannel : another coat of the composition is next applied, with a brush on the pannel, where it is suffered to dry, the surface being afterward rubbed over with sand paper. A thin coat of the composition is then ap- plied with a brush ; and, if a coloured ground be required, a coat or two more must be added, so as to complete the absorbent grouiid. When a pannel thus prepared is wanted to be painted on, it must be rubbed over with-a coat of raw linseed or poppy oil, as drying oii would des^oy the absorbent.quaHty of the ground ; and the painlei'a •

RECEIPT-BOOK. 'SI

eotoufs sbpald also be mixed vp'v^ith tbe (mrified. oU for painting • hereafter mentioned. Canvas grounds are prepared by giving them a tbin coat of the composition, and afterward drying and pumicing them ; then giving them a second coat, and, lastly, a coat of colour- ing matter along with the composition. The grounds thus prepared do not crack : they may be painted in a very short time afler being laid ; and, from their absorbent quality, allow tbe business to be pro- ceeded in with greater facility and better effect than with those pre- pared in the usual mode. These valuable qualities have been suf- ficiently ascertained, and are liberally avowed, by Sir William Beechy and other Royal Academicians, whose names are added to Mr. 4Sfandi's last commaiiicatioiw

Method of Purifying the Oil for piixin^ up Colours^

Macb some of the bone-ashes into paste wifh a Httle water, so as to form a mass or ball. Put this ball into the fire, and make it red hot; then immerse it, for an hour, in a quantity of raw linseed oil sufficient to cover it. ^When cold, pour the oil into bottles ; add to it a little of the bone-ashes ; let it stand to settle ; and^ in a single .da^Ty it will be clear, and fit for use.

Preparation of White^ Broum^ Yellow^ Red, Gray, and Blue Black Colour^, which never Change, and may be used either ^ . . in Oil or Waier.

WfiiTE Ts'made by calcining the. bones of sheep's trotters in a eleaf open fire, till they become a perfect white, which will never change. Brown is made from bones in a sitnilar manner, only cal- cining from them in a crucible instead of an open fire. Yellow, or masticot, by burning a piece of soil brick of ayellowisbcolour in the fire ; grinding a quarter of a pound of flake white with every .pound of^rick : calcining them, as well as grinding them^ together ; and, afterward, washing the mixture to separate the $and, and letting the finer part gradually dry for use. Red, equal in beauty to Indian red, by calcining some of tbe pyrites usually found in coal pits.. Gray, by calcining together blue slate and bone ashes powdered, grinding them toother, washing the texture, and gradually drying it. Blub Black, hf burning vine stalks within a clo^e' crucible and in a sloW fire, till^ey become a perfect charcoal, which must be well ground for use.

Superior Crayons, of Permanent Colours^ to be applied either in Water or OiL

These crayons, produced also by Mr. Grandi, are of a qualit^ superior to any heretofore in use ; they are fixed, so as to prevent their nibbing off the paper when used, and may be applied in water or oil. This process of preparing the crayons is thus described : — ^They arelnade of bone-ash powder mixed with spermaceti, adding the co- louring matters. The proper proportion is, three ounces of sperma- ceti to a pound of the powder ; the spermaceti to be first dissolved^ ia a pint of boiling water; then the white bone-ashes added ; andttu^f

rHJB NJBW FAVILT

irhoto t« W wefl i^owid «age«li«r, with oimiiobor lh« colouring matter m ma/ be neeeesaiy for Ihe ehade ef colour wat- ocL They are then to be rolled up in the proper fornix and gmdad- \y dried on a board*

Preparation of JjFhite and Coloured Chalks.

If white chalk be required to work aofl^ add a quarter of a pound of whiting to a pound of the bone-«sh powder; otherwieo^ the bone-asbee will answer alone. Coloured chalks are prepared bj grinding the respective colouriag matters with bone-^sbes. These jieveml communications^ relative to the preparation ef groundSf oi, colours, crayons, and chalks, for painters, were moat xespectahty certified to the Society in the Adelphi, by 3ir Wiliiam Beechy, and the following other Royal Academicians, &c. Benjamin West, John ^ Opie, Martin Archer Shee, James Northcote, Xhonaa Imwrence, Joseph Farrington, Richard Oosway, P.* J. Se Iioutherhourg, Rich- ard M. Pay^y aud Isaac Pocock, J^^quires ; who all coofirm the good qualities of the pannels prepared hy Mr. GiaAdi, and f^enecally recommend his colours as useful and permanent. The owtesMtte are certainly extremely cheap, as well as easy to be proc^irod* and none of the processes for 'preparation are at all difficult.

Syrvp of Danmsk Mo$€i.

The Edinburgh Dispensatory describes syrup of (iamask roses as an agreeable and mild purgative for children, in dos^s of from half to a whole table spoonfuL It likewise mentions, that this syrbp proves gently laxative to adults ; and, with that intentiooi may be of service to costive habits. The method of preparing it^ according to the London practice, is as follows : — Take seven ounces of the dried petals of the damask rose, six pounds of double-reined sugar, and four pints of boiling distilled water. Macerate the roses in the wa- ter for twelve hours^ and then strain. Cvaporata the strained liquor to two pints and a half; and add the sugar, that it may be made a syrup. In the Edinburgh practice, it is prepared thus :— ^Take one ])ound of'the fresh petals of the damask rose, four pounds of boiling Water, and three pounds of double* refined ^ugar« Ma^eyrate the i;bses in the water for twelve hours ; then, to the strained infusion, add the sugar, and boil them to a sy^un in the usual naanoeT) as di- rected for syrup of clove-gillyflowers, &c.

. ^Sjimp^MadHoHs.

This, in the Edinburgh SispenSBtoi^, is properly distinguished (irom the.^yrup Q.f damask roses y being- considered as mildly astrin- gent, instead of gently laxative.. It ^eem^i however, prmcipaliy valued on account of its beautiful red. colour. The manner of pre- paring it is almost the same as the London meihod'of making the syrup of damask roses, called simply syrup of roses :— Take seven ounces of the dried petals of red roses, six pounds of double-refined sugar, and five pounds of boiling water. Macerate the roses in the prater for twelve hours ; then beil a littlci and strain the liquor ; add

««€«iw-feek)«. 53

inirAevQgar, and 'Ml sfm fbralHf^. sti mi idfdhiia syrap. Then hi it must te eb«fes6i)d, ft nmrli^a ^slmcfioA b^ween the LfondoQ and Sdiabur^ metbodg ^fptBpmn^ i^yfup &f i-oses, rhnqb tA fkvour 0i Ihe lattef 's Superior dis«Htnfnation : particulatl j, as the daaaask rose, besides d^hting edseiktMF^ in iU» medicinal effect, has ks odtiur almost destrojed by drying \ while th« red rose leaves or fMltsdsy on the contmi-y, are well known to gain ihereased frtigrahce ' 0a4«IWfy drwfcd,

MjpceUen,t .Spr^ce> Jieer.

Tki sarubritj^ of fifpf-uce beer Is tmiv^rsally acknowledged; an^, il»tWJttetEiodf a| its in^ncible terebitithihe favour, fprms i^o lefreshing 'ttttd liMd)^ h sanmier drink, thaf It begms to be greatly used. It is, 4H' kt^, k pdWetfnr amis««Frbutic : sriid, as It by no mean^ offends the weakest sttdTiiach, whateref Ara^^be its effect on the paliMe', it is highly entitled to our attention, la situai^ions. where the green shoots and tops, &c. are easily obtained^ it may oe brewed immediately Irohi'tife^ ^frtearf of fron^ the extni^t; /#Mch^ lidwever, is by no iirtliifsib 'b« tsotmi^ly dfnMted in £h^bd, Wbefe tbese trees are littt retimitably ntita^rofe, and, at^ ^IWay^ privaee! pro^rty. . The i«|!|gli]flQr i»«tiiOil of bi»e^itTg spVdcrbeeri' a^ it ti^ a^ present iii the ^mn ttiaiMclr pr^pared^ iBid so h^f fidiiii^ tet i(i^ eicesi^ve bil^l^ lAomi k M ibIldWs :-^Pdtti* eight gallons i^fciold WiMei' inrfb^a barreF : ab(t' thert) biddling ei^ gal}6h^ more, put that in ttikoi tot}i\8, add tW!idt^ jMrnnliA^ of mohb^ses, wlH^ About half a pomrd of th^ essence 0t &^Ue€» $ and$ cfA hs getting i itt^ cooler, half a pinf of gQOti afe

Jeasl^ • 1™! #hOl*i being well stitred, or h)lfed in the .barrel, mu^ eMInHib Che b«lngoat fbr ttro or t^ee days; afler wfii(Ai, th^ }l<{i»b#'M^;f W immediately bottled, weir corked up, an<J pai;li:ed i^ saw-^sf 6f ^tidi when it wiD be ripe and fit for drink in a fortnight If ^ptiiee beer be made immediately from the branebes or co^es, Ihey Are re^^ed to be boiled for two hours ; ajfter which, the liquor kr ib be atiiMAed inid a bArre}, the molasses and ^east are to b^ addejd t* the l^xfrtil^f, ttttd to be in all rejects treated after the same manj- rier. Bpruee beer iii best bottled in stone; and, fVom its Volatile rttttiH'^, tbeitliole should be immediately drank when the bottle ik

JKaekomm^i cfle&rated QtZ Oolour Cakes for JltHstB.

17hI5 following ia the process^ as described in the transaction^ of the Socie^ of Arts : — ^Take four ounces of the clearest gum iBas-^ ticb» and a pint of spirit^ ef turpentine } mix them together in a bottloi stirring them frequently till t]ie mastich be dissolved. Wher^ haste is required, some heat may be applied, but the solution is bet« ter when made cold. Let the colour^ be the best which can be procured ; taking care ^t^ by Wlipluag« &G* they are brought to the greatest possible degree of fineness. . When the colours are dry, ^ful4 ^etn on a hi^rd dose stone, for which purpose porphyry is besL ju,sj|>irits of tutpeqlin0, a<]din dijfiall quantity of the piasfictii varntsh. Let the colours to ground become again dry ; then pre^

54 mm new r amilt

pare, id Am faOawing manner, llie comporftioii for fomSa^ Aiem into cakes : procure bchho of the purest and whitest spermaceti ; melt it, in a clean earthen vessel, oyer a gentle fire ; aiui. when fluid, add- ing one third its weight of pure poppy oil, stir the wliole weH to- gether. These things bdnff in readiness, place over a finune or support the stone on which me colours were ground, with a charcoal fire to warm it beneath. This done, grind the colour fine wi&a muller, on the warm stone ; afler which, adding a suffident qoantitj of the mixture of poppy oil and spermaceti, work the whole to- gether with a muller to the proper consistence. Lastly, takings piece of the fit size for the cake intended to be made, roll it into a baU, put it into a mould and press it, when the process will be coa- plete. These cakes, on being wanted for use, must be rubbed dova m poppy or other oil, or in a mixture of spirits of tMrpentine aaioil, as may best suit the convenience or intention of the aitiaft.

A curtails and us&ftd Gluti*

Take an ounce of isuiglass» beat it jto sfansd% and pat it inlss pint of brandy ; when gnidually dissolved, wiuch it soon m wilhs gentle heat, strain the solution through a piece of fine avwdiay aari the glue will be obtained, which is to be kept in a glass cleaely atop ped. On being dissolved, in a moderate beat, it is thin, :tnuispaiea^ and aln^ost limpid. When used in the smnner of oommoo glue, il joins together the parts of ifood stronger than the wood kself ii united : so that the pieces thus joined will break in any o&er ^ait sooner than where they are glued together , It is also reaaaitsabl^ that, if saw-dust, or powdered wood, be made into a baM with this glue, the ball will prove solid and elastic ; so that it may be tmiiMd and used as a bowl, without breaking. As the g^ue thus made wMi brandy will keep long without corrupting, it is by no means an ia^ proper form to preserve ismglass ceady disisolved, for fining awes . and other purposes. Another use of thui usurious ghie i% that of lAs serving excellently for taldng off impressions of medab or eoia&i thus, if a little of it, when melted, b^ poured thinly oa anew gmneai &c. so as to cover the whole surface of the piece, an(i sufiaied so to remain a day or two, till it become thoroughly dry^ it will .appear haid and transparent, like a piece of Muscovy glass, with the impresaioa of the guinea in intaglio, as it is denominated, on one side, and in relievo on the oihen This giae dries into a nrety atraagi too^ and transparent substance ; not et^sily damaged by ^ny thing but.equeous ihotsture, which would soon dissolve it. This last reason renders it tinfit for any use where it would be much exposed to wet or damp air. Comijnon glue, dissolved with linseed oil, is admirably calcu- lated to stand the weather ; a secret little known by those who would be most benefited by its adoption.

Norfolk Mlk PuhA.

' Steep the thin parings !bf seven lemons, and as many. Seville oranges,^ in a pint of brandy, for three days. Then sqmeei^e^ all^ juice of these oranges and lemons into the brandy ; ah4 i|d4 ^fee

pints of ruBiy tfafee pinta oaoie of braiidjr» and six pints of wal«r.

Grate a nutmeg into two quarts of milk ; and, bavbgpmade it boil* log boty pour it into the above ingredients, carefully keeping tb^ whole well stirred till completely mixed ; then add two poui^s of fine loaf sugar, which must also be well stirred. Let the punch thus made stand twelve hours, then strain it through a flannel bag till it appear perfectly bright It may, probably, require to be three or four times strained, according to the fineness or coarseness of the sugar, and other circumstances. When quite clear, this charming liquor is immediately fit to drink ; or will keep, if bottled, any length of time, and in all climates.

Art of making the Curious Sympathetic Ink*

This, curious ink has been long known in the worid ; butthemfib* ner of preparing it, and means of proouHng the niateriab, as describe ed in various chemical books, rendered the task too discouraging to be oflen attempted* By the following easy method, however, it is readily accomplishable : — ^Taka an ounce and a half of zaffre, which may be obtained at any colour-shop, and put it into a glass vessel- with a narrow and long neck, pouring over it an oonoe m^isure of strongnitrous acid, dUuted with five times the quantity of water. Keep it in a warm situation, but not too hot, for about ton or twelve hours, and then decant the deaiiest part of the liquor^ Having so done, pour nearly as much more diluted nitnNis acid on the remain^ der : which is to continue in the same iiituation, and for as long a time as before, and then b^ decanted and nuxod with what was obtained by the first operation. This being done, dissolve in it two ouncen of common salt, and the sympathetie ink is compbtely made* Tho property of this ink is, that the writing made witii it, on common pa«* per, is legible only while the paper is hoi and dry ; so that, by ex* posing it, alternately, to the ambient air, and to the heat of a fire or burning sun, whatever is written may be tiaused to. appear and dis- appear at pleasure. The universal knowledge of this secret rather diminishes than increases the security of guilt in using it for any im* proper purpose; since detection is certain, from the moment suspicion takes plaoe, by simply holding every letter or other doubtful paper to «he fire, or in the warm rays of the sun.

Spfi Swling WaXyfor Impreamg Seals of Office^ ^c.

This sealing wax, which is seldom used for any other purpose than that of receiving the impressions of seals of office to charters, patents, proceedings in chancery, &c. is prepared, when to be used white, or rather uncoloured, by mixing half a pound of bees' wax, an oance and a half of turpentine, and half an ounce of sweet oil ; and carefully boiling them together, till the compound becomes of a fit consistency for moulding idto rolls, cakes, or balls, for use. If colour be wanted, it is readily obtained by stirring into the melted mass about half an ounce of a proper pigment, as in making the red or other coloured hard sealing wax.

66 TAB «eWV>AttilT

tiAs useful article of domestic economy luighi ef^Uy be mmA^ m lfc« f<3fore&t famiJies : — To ever^ (}uart of spring w^ter put « (^uurtor of a pound of the coarsest sugar ; boil them together^ ao^ k^f^^kioir fmng the liquor as long as any scum rises. After pouring il ijUo4i tub or other Vessel, let it stand till cool enoi^gb to warfc ; nod tbea phic^ in it a toast spread with yeast, of a size propoitioned to ihm i|uaniity made. Let it ferment a day or two ; then beat tbe yeast krto it, j^ut it into acag or barrel with a piece of tile or slfttfi over thm bt«ftg<»hole, and place it in a situation where ii may best receive the heat of the sun. Make it in March, or the beginning of April, and it will be fit for use in July or August. If not sour eaoiigh, which can seldom happen' when properly managed, let it stand a month longer before it be bottled iolT* It may be Icept in stone or glass bot- tles. During the tteie ofaialitQ?) it must never be disturbed, afler the first week or fen days; aikdthoiigh, in very fine Weather, the bung- hoie weuld be best ieft open all day, as it iA|^t be fatal to leave it open a single night, or exposed %o any sudden rain, (he great- est caution will in that case be neeessary. Previonshr to its being bottled, it may be drawn off into e fresh cask ; add, ir it fill a large barrel, a. handful of shred isinglass may be ^own hi, or less in pro- portion to the quantity : this, aHerit has stood a few daysu Uill^en- der the vinegar fine, whan it may be draWn off, tft bottled, for use. ' This sugar vinegar^ though very strong, may be tised in picklmg for sea-store or exportatioo, without being at all lowered ; but for pick- les to be eaten in Eogknd it will heat* mixing with at least an equal quantity of oold spring water* There ere few pitikies tbt which this vinegar need ever be boiled. Witiieiit belting, it will keep Walnuts veiy ^nely^ even for the Easier West Indies ; buttheti, as tertiarked in general of pickles for foostgn use, it must betinmixed With water. Ifj nmch vinegar be wade^ se as to requife expensive casks, the out-' sides ^0uid aiways be peiaied, for the s6ke of prese^vin^ them from the ioSuMiee^of the weather, daring se maiiy months efetpbsure to [ £Uin aAd rain«

Es^ceBtnt Embrocution for the &OQj^irlg-{^Qvg^

All the dreadful consequences of the chin or hooping 6ougb, and its conunooly tedious dwatioili nay beebwat^ ttMehotfened by the following admirable remedy :-^Mix well ^ogethi^r half an ouncp efch of spirit of hartsllorn and oil of amber ; vHth which plen* tifiiUy anoint the palms of the hands, the pit of the stomachy the soles of the feet, the arm-pits, and the back bone, every morning and even- ' ing for a month, suffering no water to come near the parts thus an- ointed, though (he fing^s and backs of the hands may be wvped with a damp doth. It should be rybbed in near the fire^ and care naturally used te^prevent afterwards taking cold. It is best to make only the abttee Quantity at a time ; because, by frequently opening die beetle, vmikk of the virtue will be lost. It should, by rightsyi be ^nt in m' glass-stopper bottle. Indeed, the hartshorn is always thus i^t by

»BcsiPi>Boem, ST

tfie faculty ; Mid whete it fbrnu so large a piirt of the mixture, (he necessity of preventing its effluvia from escaping is eqiiaHy great* These preoeutiofis taken, and the otiier directions followed, its tMB wMI seldom fail to be attended with the most complete success; frequently in a much shorter time than it is judged prudent to ad- vise it^ being continued, as it can never possibly do the smallest injury^ even to the tenderest infants.

Speedy Cwre for a Sprain*

Take' a large spoonful of honey, the same quantity of salt, and the white of an egg : beat the whole up together incessantly for two hours ; then let it stand an hour, ^nd anoint the place sprained with the oil which will l)e produjced, keeping tbe part well rolled -with a good bandage. Thb is^ said generally to have enabled per« sons with aprained ankles^ frequently more tediously cured than even a broken limb, and often leaving a perpetual weakness in the joint, to walk in twenty-fonr hour^,^ntirely free from pain.

SsnigtiJar and nrnple manner of preserving Apples from the effkcts df frost in J^orth America.

Applss being proiduced .aln^ost abundantly in North America, and forming an article of chief necessity jn almost every family, the greatest care . is constantly taken to protect them from frost at , . the earliest commencement of the winter reason ; it being well known, that tipples, if left unprotected, are inevitably destroyed by tbe first frost which occurs. This desirable object, during their long and severe^ winters, is said to be completely effected, by only throwing over them a thin Jinen clotli before the approach of frost, iprben the fruit is never injured, how severe soever the winter may happen to prove. Tet apples are there , usually kept in a small apartment, immediately beneatli the roof of the house, which is par-* ticularly appropriated to that purpose, and where there is never any fire. This is a fact so well known, that the Americans are astonish- ed it should appe^ at all wonderful : and they have some reason to be 60, when it is considered that, throughout Germany, the same method of preserving fruit is universally practised^ from whence probably it made its way to North America. It appears that linen cloth only is used for this purpose ; woollen cloth, in particular, having been experienced to prove inefiectual. There seems abun- dant reason to believe, that even potatoes might be protected from frost by some such simple expedient. This, also, like the preced- ing article, to which the principle seems so very analogous, merits high consideration ; and for the same important reason, its capa* bility of conducing to the universal benefit of mankind, and the nu- merous animals under our protection. ,

Cure for Chilblains.

If, before any inflammation take place, the feet or hands afiected •le well washed morning and evening with hot water, or even with ooU water on going to bed, it will generally stop their prepress ;

46 THft MBW V4I|CU^ M«^'7*BOOK.

MpWfny if wvm tockt or gtoveshr <coi|a^JButi|r IM^n :^ b«t^ w^«9 tiiey 9f9 acdiaUy Htflaioed, (Up a four times foKM mg ioM^a amf lure potnposed of ibiir muicea of spirits of wUie 9knA<mm^mh *>^ oae omioe of Venice tr^cle^ which nJu^t be tied ov«iy niglK oaihtf cbilblains till ihey quit« disappear. With tliftst f^^^ioimmm^ ^limf wiii seldom or never b^ found to ukeratf^ ofy f^it i^^omiaookf called, to break :. when this happens, dissolva ao onuoeaf «o«aiiioii turpeotine ia the yolk of an egg, and mix it up into a babaro, with halt an ounce of la(aii» Mack, tur ey0aL aooc, aoil a drachm of oil or ' spirits of turpentme. Spread this balsany pn a pl^it of lint i^rge enough entirely to cover the ulcer, tie it on With warm cloths over the part affected; and renew the dressings every, morning; an^ evening, which will speedily effect a cure. Soil lefithisr sockjs, if worn beftire the first approach of winter, io. October at f;^rth6si, an4 never sufffered to gtet wet or hard, wilt generally preserve from chil- blains even those who are most strhject to be troubled With t^§nu

Dditatt Cream Cheese*

Takx to every quart of oew ^ilk a gtU'of^reai*, hwke thrm^- ture slightly wario, and put intp It as Unfe i^fipsm^^s may be necea* sary just to turn it. The curd beiog come^ to use. tfie laag^ciage of the dairy, lay a cloth xm the vat or motrld, ^,hteh ttinf be tifre W- tom of a sieve, but shotdd be the exi^ct si^e of the int^ti^ed dieese ; ' then, cutting out the curd with a skiiiimitrg dish, fiH up the nibuld'^ turn the cloth over it, and t^ave it to drain. A$ rhe curd drains and settles, keep fining in more with a gemle i>re98tire^ iHl 4i1l thig whey is out, and there is sufficient substance ibr the bheese. ft must be then turrred mto a dry cloth, and presided v^tfa a itioderiKtig weight, not exceeding two pothids. At night, Itis tob^'tdrifjCf^littd a clean cloth ; and, the next mommg, very slightly sprinkted 'wftH fine saft : ^f^er which, if sufficiently dry, it inay helardoti a'b^ of fresh nettle, strawberry, <)r aSh leaves; covTered over with more j[ and, being shifted and turned twice a day^ faavfitg ihe teay^ occar' slonally renewed, wi)l, in ^ess tha[n a fortnight, be stitf ciei)tiyxipe^- ed for eating. If expedition be desirable, the niatdriVfjt>fthe ch^iie^ may be considerable hastimed by keeping It in a ^tCM pl^ct^he- tweeo two pewter dishes^ and gfvitig it a fresh bieri ^dicoV^tag'of leaves einery day. , -' . f

1MIE NE1* FAMILY RECCIPT-BO<)K.r^

■ ••' '''■''■ Page

German method of Clarify, ing and Preserving Freab' Butter 3

6|Md««^ Etksttbeth'is ^orcRat a fildctwury . i -lb:.

Gi9«Nuiie Fiiftr% Balsam 4

Lozenges for the Heart-bum ^ DiSeocUoji ,for the Stone and

Grave! 5 Instant reKeffbr a pm of ^

Boweb Jb.'

The true Ihiffy*s llixit • ib.

ursonu

7

ib. ib.

8

HL

tib*

^b.

Bavl^'6 llMeal .Q«k»ft for ' Liquid Btaekiag Ineom|nnMeiF«nMgatiaiiy.(ir

Vapour for A £lMw13iroiil TomdbeFiMft^lnk Method of PoliiWiig BlMilf

Stoel >^ A fine BalBunic Xllw ^> ' Coughs andftrOfMHtaptooi. Admimi ChsoibigB^ Tiaet*- • ture of RhBuharh) \ GeraNM O ofefori^ GoiiMlin|ip»

tioil- . ' i .

Basyand effectual Gwwtibt

Weas^' . , ' . ' (tenuioe iM^agw for. Iihe

Pilfi|J-:-.:i : • Of -• .'Mi-;.

Btej metho^^fniwriiuglllMM^;

pec»ilftaitigaii iir - Sito John HiU'8 %9difiiiilflr

thefficon^ f ' - ft^sian method to presam*

6r60i ]tatf foi^.WiBttoHr / : Ifhnimhii mdi^br«MiUai9 Fine Raaftibein^Yaieiar r^i Genttifl(e>lMiBgt6n)i fiiMUb CephtfliDtgniiff: i /

kk excellent and cheapCbittw :

poteiWitft»iW>ftharrBitt4ii

ing^'4Si«t^ ^ >• •*. 1 .••;•• Incon^iAnMe liiq«ld.fo^Qhflttg: l^tng the Colour of the Halv' 42 Abtch metl|ed<og«jeimwtmg i

bea^tiiM ^ "^OitouBP :/ao£) -

ExceHinii^ rMMf (for^iihe ^3)rop»]6 . •^' /-. : .:M ,'5 AnotfaMTpttiaMflil 0Miadjrtfo> •<ttie Dropsy

Of the€iifn|Kof MultOUdkva T4» make ElderbenyfBMr i ' An wAj tnethod of Dv^iog:

CuivantsinBuhehes' Dr. aicmghtoii'W itelebntlwl^^-

Stomachic EUnt > ib.

Cure Ibr af^mpled J^ito : mi C^iri4iiiit«elh4»d^ofiHiiJIMIiil|^ <>t ' %}o]dor8iMr1lMi4iiMMi:'^^tifI

H Pi«a

PeriMMMU le^iMlbr Mft4^

tag Linen / , . 15

6j Portable Balk f^vjt^UiiCP^^

Spe««.ftona,Cl0lk«9 . ItH

Att of preparing »:iM!V*Hi«» . :

covwid Pidr^MUiMC^ffteil

Pigment iMh for (Ml Mi# -.

Water Co1piiii» ;i|t

Stewed 4i$9lm^ .i» F«9^1|

Rolbi ]A

1 Dr. AodlsrsoaVi nrftniinMl .

impnMremeat' of ^Itinf .

Butter /,|b.

Methodof . &ittQ|ttfig<eilJifc^

ena:

^7

Liord .^li&Di?ta..cliriliua «lkf^ :

thod: of UrisAag £ltrp ttfl

PooHla- .••(.. m;..; 1,, ib.

Dr. lihilei^'CfcemiHrf Jbuff <

^or the Head Ache, Palajl^ . »

jand Drowsj Disttopertij'iuitfcft

itt^Spee<^ » rbme^jAtijai ^cai»i; ?< > '

ed £yiiij ' I ,«' :. ji ■> 4 i/.ir'»'ilb.

BtomaokPkstahfac a GiaUgh; 1 18

Oil of Brown Paper for Bute, (ib.

4li t.iqui4fa^i»Mnrii^fi|iolb»^/

4b.

-13 J 4b.

14 >ib.

Grelve^Pitdi^w Oil %ott

doth ; , /^ .11. ib.

tTo ta|^ai««tiilidii fiJpoto^frMii : «

WooUeh».liindn^iaadifiittl ib. tnk Stains JtaliqBriO^itiiarijAIan

hoganyiFiiadtupi^l * .;. .>. 19 BiOd Mixturai£K^ri|||a£m/:

Cohwr ftaHli^gai^£iN(r(:«. . t

nittha.'' \>i\ >•.« ^ijnK -.jh.iiiSb. Mr. Jk9rn«^ ilfatttit MltMd yd

4>f preserving Eggs fi&^r. ;>S>. Chinanei ?flMidaiiio&<AwM j >

Waterproof . ,bwo'i .'.;0>.

Beautjfdl n^lgivdMa^iMliu

«oldeafiftU«iwt Jl|r4k> ^. -)]'. Curionaiaariiicii of ftrwwitlf i

6oli>aiid Sillier JPiik i .. tS^up of Red Cabbage|i#i,

4)ra|ia8efl:jiib ViMM i. :• vfi •... BoluaprtB>|^hdifth'0MiRalim \

(land Contractions of .oihifi .

iijoints 1 i^* ni '. ^ '! • n m-M

«0

81

f»

Pill for «

Tooth Tea for tbe Gknil InfiOUble Ponder for SborU .

nenofBfwIb EzeeUent Waah for Nttmbed

or TrembUiig Hands Muatard Whey for a Palsy

and NetvouB Diaorden Ingenious French Liquid for

making Bvlbaus Roof^

flower beautifully in Ihe

TYinter Season Art of £xtia«liBg te fiMsi

Carmine Powder from

Clippiaga of SoaHetObth Subslilut^ for Yeriigris in

producing a fine Blaek

bya witttrat injury to

CloUt >

irrtificial Mnsfe Wonderfol^ Initeasy andie^

fectual method of render* ' tng all sorts of Paper Fire*..

proof Bellamy's PMeot metbodsof

makmg Leather of- all.

Sorts Waterproof Genuine ^ftebeipt for niahing ■ the Ihvaluable^Cordial Li*

quor dilM Tespetroy i»*

commended by the king of

France's Physicians . Incomparable methoil lal

Salting Meat, as adopted-

by te^leftd'Bmpress. ot^

Russia iilectaiirylbvtheEheoaiatisas Art of midci^ tkar best Black

Ink Powder Genuibei Bftm fov Coughs^ ^'•Spitting of lUoody&c./ Vast ndVaiitages of Bidang ^^stead of Boiling :Beel^

Root Remedy for Wind iatfae Yems Best method of making Sage

Cheese Byrop of Ginger

UQHBKi

FBgt 'I Fage

WondtriU.Pmrar af As 2Sl Tmkish Gke, aitbtha Ait ib« ofmakmgit ib>

YaluoMa Secaslsa propariag

Foil for Diamonds 29

£asy methedof Byiag Co^ ib. ton wih Madder ib.

Admirable Water for Tfaicfe- eniitg tbe-Hair, and to {ire* rent its (hllingioff. 80

Celebrated Fmieh 'Worm Medicine for £^ : ib»

ib. Use^ tfie. eei^Ratedi'Oen ' man Tinder, and its great'

Importaare - . fli»

To make a Powder, by mdudt .

you may wrkMnmAffrnttmr 31 Turkish method of Filtering^ Walstil^aisnsasiaa. > ib*

24 Ptont Machine forj^wifyiag ib. the iouleat^wptor ..:: fli«

Management of Coffbat in

Franoe-«i • t -ii-- 3S

An invaluable fMinswf iott ib.| effeetaidlydeafiayingltoisirik. Gland Ptiaaii, cir.Diflt Dnak 4»f Healtkand Loagi^i^y

25 by a celebrated .Frend^ Physiei^ » . 33

Cuiiouagaad aidipie mnnoar oC. keeping Apricots, Peadies^' EhiQirit aio. ireah aitilhft. ib. Tear ■ (• M-

Genuia»Wiiideor.SiNHir I. . ik.'

Art of Dying «lr iStaMa^ ^ Leather Gloves, to resaaa^ . 26] ble JM^. .beaHtiiUi ¥«dt< .. ib«i . Tan, Limerick Dye, S^: . S5

Art of.imiikiag jBh^spbsrifr. 27 Tapers or Matches • (rv t Ik

Emy method ofoiakingiFbiMH . ib. phorie&Htlea' ...'....; ih>

Bpeci^oatioBs of Lord Wil^ liam Murray^s Patent, for ib.) extlacting Starch ^ftarn . ^. Horse Chesants 96

Patent Potato C!oaH»o«tictt ib. to be used instead of Tessl ilw ib. IHtauuG Elastic Gum 37

INDE3L

SI

Page

(Test India Bitten, or Anti- Bilious Drope 37

Oxymel of Garlic for Astb* matic compfauats, Rhea- matism, &c. v ib.

Method of raakiag Grape Wines, fully equalto Gham- paiga and old Hock 38

. Art (^ £xtractiag Spots -o£ Grease, Tallow, Oil, &c from TaluaMe Books, Prints, and Pa|>ers of all sorts, without injoij to the Priatifig or Wnting t

Blaikte's Pateat Substitato for Gum, in thiekemag Co- lours for Calico Printefs, &c- 40

French method of making Garlic Y taegar ib»,

t'we Tarragon Viaegur ib.

Vinegar of Roses 41

Excellent Blue Colour for Ceilings, &c. . ib.

Composition for cleaning Marble Hearths, Chimney Pieces, Alfdiaster, &c. ib.

Turkish Rouge; or admir- able Carmine 42

Purified Syrup of Mofaumes 43

Art of Preparing a fine Red Lake from Putch Madder ib.

Claarified Goose Grease ib.

Composition for Restraing Scordied linen 44

Easy method to prevent Ba- con firom becoming Rusty ib.

Best Saxon Bke ib.

Wonderfid eiicacy of Yeast in &e cure of Putrid Dis- eases 45

Admirable Cement, or M<Nr- tar 47

Ancient Brktsfa Liquor, call- ed Biagget 48

flTonderful effect of Potato

. Liquid, in cleaning Silk,

Pago Woollen, and Cotton Fur- niture or Apparel, &c. without injury to the Tex- ture or Colour 48

Method of clearing Feathers froto their Animal OU 49

Sebastian Grandi's Restora- tion or Discovery of the old Yenetikn ArtoHTprepar- ing Grounds for Painting dn Pennels, Copper, or Canvas, &c« 50

Method of Purifying the Oil for mixing up Colours 51

Preparation of Wlute, Brown, Yellow, Red, Gray, and Blue Black Colours, which never change, and may be used either in Oil or Water ik

Superior Crayons of p^ma- nent Colours, to be appUed either in Water or Oil tb.

Preparation of White and Co- loui^ Chalks 52

Syrup of Damask Roses tb«

Syrup of Red Roses ib.

Excellent Spruce Beer 53

Blackman's celebrated Oil Colour Cakes Ibr Artists tb

A curious and useful Glue 54

Norfolk Milk Punch ib.

Art of making the Curious Sympathetic Ink 55

Sofl Sealing Wax, for Im- pressing Seals of Office, &c. ib.

Capital Sugar Vinegar 56

Excellent Embrocation for ^ the Hooping-Cough ib.

Speedy Cure for a Sprain 57

Singular and simple manner of preserving Apples from the efibcts of frost in North America ib. .

Cure for Chilblains ib.

Delicate Cream Cheese 58

;j*--^f

t\^

INDEX

TO

DOMESTIC COOKERY.

CHAPTER!.	^,		r^
SOUPS and BROTHS.	Beef Broth to keep Teal Broth	28 ib.
	Page	Chicken Bc«tk	ib.
Soup TermiceHi	12	Spring Broth	2d
Do. white	13	Ftum Porridge to keep	ib.
A-la-ReiDO	ib.	Mock Turtle Soup	ib.
Cressy	14	P^rUble Soi»	30
Transparent-	ib.	^w
Almond uidBouille >	16 ib. 16	CHAPTER tt Section i«
Ox Cheek	, ib.	BOILim MEAT.
Macaroni	17	To dress a Calf^si H^sad	i$
CalTsHead	ib.	Grass Lamb	ib.
Peas	18	A Ham	ib.
White Peas Green Peaa	ib, ib.	Do. another way . Ham a-la-Braise	ib. 34
Onion Milk Milk, with Onions	19 ib. .20	Tongues Treat's Tongue LegofMuttoA	ib. ib. ib.
,Rice	ib.	Lamb's Head	35
Rice, or Potage do Ria	21	Do. another way LegofLanU) .	ib.
Scotch Barley Broth	ib.	3fi.
Lorraine Maigre	ib. 22	A Haunch, or Neck qt Ve- nison ib..
Giblet	23	Pickled Pork V	ib.
Hodge Podge Cow Heel	ib. ib.	Pig's Pettitoes	37
Write	24	Section 2.
Gravy .	ib.	BOTLTNQ POULTRY.
•»"■':	25 ib.	Turkeys Chickens '	87. 38^
Partridge '	ib.	Fowls	89
Cray Fish _	2e	Rabbits and t^ui^cs . ,	ib.
• ■ Eel ■.;.	ib.	Pige6ns	40,.
Oyster . Motton Broth	ib.	Geese '':	';ib.:\
/SfT	Partridges
BeeT Broth	ib.	Pheasants '
Beef Drink	28t	Snipes or Woodcocks ''	ib.
No. 26	•

INDEI.

.HenoiiS. BOIUNQ FISSl^;it, Toibot > .

D«, another way Turbot en Maigre 43

Salmon io.

Do. whole for m large tmapmay ib.

CodPeHead / • . *^

Whole Cod 44

4BahCod 46

Cf(4Soao4a ib.

doles ib.

•iVout , 46

Jfike iU

(Nirp 47

JMuUeto in^

Maekarel ^ ii. Mackarel a-la-Boafeette A

Herrings ^ ib» Flounder!^ P||if%.^eft^ and

Dabs 9k

Eels ' 49

8tBrge<*k ib.

Turtle • . . ifeb

Coort Bouillon 61

[e^ooee

Larks Rabbits

Sbction 8.

Pheasants and Partridges Woodcocks OK ^OJ^tik Hares Yeni^fir

Section 4.

ROASTINa FlStt ifo roast Sturgeon Boasted en Grat tiDbsters

1^

60

ft.

A. lb.

62 63

64

64 ib. ib.

CHAPTER to.

SSCTION 1«

UOASTINQ IN QBNEUAZu

BUTCHER^ WBiT- '

Beef 63

Mutton and Lamb . (b.

Haunch qfMutign dressed Itka

VeriiSoh * 64

A f'ore-qaarter of Iian^b ib.

Tobgues and Uddersj • ib.

Veil ib.

Pork ^ . ... 66

8uckin|F»; 66

OatfVHead 67

^lifPf or Gammon of Bac^n 69

^ . Skoti^nS^ " .

noASTmd fi)iitfRt

C^kens . ..,.%

CHAPT£B>iiT^-

BAKim. BUTCHER^g ttJSlAlr.

Homp of Beef i9rlfir«i9i|R C^f'sHead

A Bulk>ck!8 or Calf % HMrt Section 2. BAKINQ FISB, Cod's Head ^^imp^ *

lels anci Lampreys

[errings Turbot

yifce, with forc«m§l4 ' |9(»,ckarel .,

CHAPTER Ti BROlLniCb Section Im Beefsteaks , ,

Mvitton Steaks Pofic Chops OfPalates €bi<;kens

m

65 ib. 66 ib

67 ib. 68 ib. 69 ib. 70 ib.

Qai|*ii9<»ui

71 72 ib.

tNDEl.

BnOH^mOFISH.

resh Salmon ^

^)ried Sglmod

Cod Crimped do. Cod Sounds Trout Jaackarel

a-larHiutr^^'ilqte}

. Eels

. pitch-cocked Herrings

Page 74 ib. ib. 75 ib. ib. 76 ib. ib.

Section 1.

STEfFING.

BUTCHER'S MEAT.

Turbol

Carp

Tench

So^

Smelts

E^Is

Lampreif

ait^Ilets

ijerringi

Qj^sters

Fillet of Veal Breast of Yeal Knuckle of Yeal Neck of Veal Calf's Head .^.. Liver

77[R^mpofBeef ib. 'Beefsteaks

QWUBRVL

SSCTION 1.

PRrtiTQ:

BUTCHER'S MEAT.:

Vdinison

Teal Cutlets

Jfeck or Loin of Lamli

IB^vteetbreads

Calf's Bmtaer '

Beefsteaks

Ox Tongues " :i t

CU Feet, or CowwHed >

Tiipe

Sausa|^

Chickens

Artichoke Bottomn

Celery

Potatoes

SSGTIOK 2.

FRTm&PISH.

ib. Goblets

Neat's Tongue To dress Ox Palates Ox Palmes forced To Marinade Ox P^at^

Section 2.

STEWimt POULTRY. Turkey en I*ain Fowls * ^ Chickens

Gopse GJhlets ,

Ducks

with Gr^en Peas Pigeons Pheasants Partridges Cucumbers Peas and Lettuce

Section 3* STEfKlNQ FISH. Carp ^d Tench Barbel Small Barbel Trout Pike

A Fricandeau of Pike Cod

Soles, Plaice, and Flounders Lampreys and Eels Prawii9, Shrimps, and Cfay-

Fish '^

Oysters

Scolloped Muscles

Page

66 - ib.

ib.

87

ib. . «8

ib..

ib.

ib.

sa

ib. ib. 90

.78 ib. 79 ib. ib. 80 ib. lb. ib. '81 ib. ik ib. 82

82 83 ib. 84 ib. ib. 85 ib. ii. ib.

90 ib. 91 ib. ib. 92 ib. ib. 93 ib. 94

94 95 ib, ib. ib. 96 ib. ib. ib.

97 ib, 9fi

IlfDEl.

CHAPTBB Yin.

- Skction !•

^ASHING AND MINCING. BUTCHER'S MBIT.

Page

Calf's Head 98

Teal Minced ^00

. Mutton Hashed '^'

Section 2«

HASHING POVLTRT AND

GAME. Turkeja 100

another way 101

Fowls |b.

Chickens H>.

Partridges or Woodcocks ib Wild Ducks 103

Hares *•

Hare Jugged ih«

Venison . 103

CHAPTBJl IX.

Section 1.

FRICASSEEING.

BUTCHER'S MEAT, POUL- TRY, &c.

Neat's Tongue " " 108

Sweetbreads While ib.

Calf's Feet a-hi-Carmagot 104

Tripe ib.

Chickens ib.

Rabbits White 105

Brown ib.

Section 2. . FRICASSEEING PISH, *c.

Cod Sounds 106

Soles 106

Eels ib.

Flounders 107

Skate or ThornbacH ib.

Oysters . 108

Eggs ib, Eggs with Onions and Mijm)i-

rooms ib.

Mushrooms iU

Skirrits l09

Artichoke Bottoins' ib.

CHAFnBA X.

Section 1*

RAG DOS. BUTCHER'S MEAT.

Page

Breast of Yeal 109

Neck of Veal 110

Sweetbreads Brown ib.

Calf's Feet . Ill

Pig^ Feet and Ears ib.

Fore-quaiter of House Ijamb ib.

Beef 112

Mutton ill.

Section 2.

RAGOOS OF FOVLTRTy FE- GETABLBlS] |x.

A GUiose 113

Livers of Poukrjir ih.

Oysters 114

Musbltfs ib.

Mushrooms 115

Artichoke Bottoms ih.

Asparagua . f ib.

Cucumbers 116

anothervqr ih.

Cauliflowers ib.

French Beans ib.

Endive or Su^oor^ - . - . 117

Cabbage Force-Maigre 118 Asparagus forced in Freocb

Roils ib.

Peas Fran9oi» ' ' '' ib.

CHAPTER XI.

GRAVIESiXVmXIES, AND OTHER SAUCES.

Gravies

A very rich Gravy Brown Gravy Sauce Italian

Piquante A CuUis for all sorts of Sagoos

and rich Sauces 121

A Family CuUis < ib.

ATVl^do. '^ ib.

IW ib.

120 ib. ib.

INDEX!

Page 122

ib. 123

ib.

ib.

ib. 124

ib.

ib.

ib.

ib. 125

ib.

ib.

ib. 126

ib.

jt Cullis for t*ish Ham Sauce Essence of Ham Sauce for Lamb Sauce tor any kind of Roast . Meat

A White4Sauce Sauce for most kinds of Fiah

Nonpareil Sauce a-la-Menehou Egg Sauce Bread Sauce Aiicbovy Sauce Shrimp Sauce . Oyster Sauce To melt Butter Caper Sauce Shalot Sauce Lemon Sauce for boiled Fowls ib. Gooseberry Sauce ib.

Fennel Sauce ib.

Mint Sauce ib.

A relishing Sauce ib.

To crisp Parsley ib.

iSauce for Wild Ducks, Teal,

&c. 127

PontiffSauce ib.

Aspic Sauce ib.

Forcemeat Baits ib.

Lemon Pickle 128

CHAPTER Xlf.

MADE DISHES.

Sbction 1.

BUTCHER'S MEAT.

Bombarded Yeal 128

Fricandeau of Yeal 129

•Veal Olives ib.

Grenadines of Teal 130

/Veal Cutlets en Papilotes ib. Porcupineof a Breast of Yeal lb* Fricandeau of Yeal a-la-Bour-

ffeois 131

Calf's Head Surprise ib.

CalPs Pluck 132

Loinof Yeal en Epigram ib. Pillow of Yeal 133

Shoulder of Yeal a^Ia-Pied-

moatoise ib,

Pago Sweetbreads of Yaal a4a-

Dauphine 134

Sweetbreads en Gordineere * ib. Sweetbreads a<>la-daub 135

Scotch Collope ib.

BeefCollops 136

Beef a-Ia-daub ib.

BeefTremblent ^ 137

Beef Kidneys a-kt-Bourgeoia ib. Beefa-la-mode ib.

Beefa-lfi-Royal 138

Beef Olives ib.

BouilleBeef • ~ 139

S irioin of Beef en Epigram ib. The inside of a Sirioin of Beef

forced 140

A Round of Beef forced ib.

Beefsteaks rolled 141

Beef Rump en Matelette • ib. Be^Escariot 142

Tongue and Udder forced ib. Tripe a-la-Ejlkenny ib.

Harrico of Mutton ib.

Shoulder of Mutton surprised 143^ To dress Umbles of Deer ib. Mutton Eebobbed ib.

Leg of Mutton a-li^haut Gout 144 Leg of Mutton roasted with

Oysters ib.

Shoulder of Mutton en Epigram ib Sheep's Rumps and Kidneys ib. Mutton Rumps a^la-Braise Mutton Chops in Disguise A Shoulder of Mutton called

Hen and Chickens A Quarter of Lamb forced Lamb's Bits Lamb a-la-Bechamel Lamb Chops en Casarole Barbacued Pig A Pig au Pere Duillet A Pig^Matelotte Sheep's Trotters en Gratten

Section 2.

MADE DISHES OF POUL^

TRY.fc. Turkey a-la-daub 149

in m hurry « IM

145 ib.

146

ib.

ib. 147

ib.

ib. 148 t48 149

TowIm 4Jii.Bmfc« forced

Chickens Chiringrikto a-la-BraiM in savoury Jeltf and Tongiiei Pullets a*la-Satnte MetidMttt Duclu a»la-BMsd a-la-Mode a-la-Fran90ise A Goose a-la-Mode marinaded Pigeons Compote French Piipton ofPig^MNW Pigeons a- la-Braise

au Poise Fricandeau of Pigebns Pigeons »-la*Daid) a*]a-Sous8el in a Hole Jugged Pigeons Partridges a-la-Bnise Pheasants a-la-Braiee Snipes or Woodcockbi in Sop-

tout 161

Snipes, with Purskun Leaves ib. Larks a-la-Frangoisa 162

Florendine Hares ib.

Rabbits 163

Jugged Hare ib.

Rabbits Surprised ib.

Rabbits «n Casaerdle 164

]\Iacaroni ib.

Amulets A),

of Asparagui 165

Oyster Loaves ib^

Mushroom Loavea ibu

Eggs in Surtottt ib.

and Broccoli ib.

Spiaach and Eggs 166

To faiake Ramekins ibi

CHAPTER XIII. FEatefABLBS AND ROOTS.

' a^oaragus " okea

Paget IM

151

ib.

ib. 152 153

ib.

ib. 154

ib. 155

ib. >66

ib. 157

ib.

&. 158

lb. 159

ib.

lb. 160

ib.

4i>tit!hokes

167 ib.

	P««e
Broccoli	16^
Cauliflowers	166
Green Peas	ib.
Windsor Beans	169
Kidney do.	ib.
Spinach	ib.
Cabbages ^	ib.
Turnips	179
CarroU	ib.
Parsnips	lb.
Potatoes	Ml.
Scolloped	471
Hops	ik
CHAPTER XlT.
SSCTION 1«
BOILED PUDDim3fS,
Bread Pudding	.171
Batter do.	173
Custard do.	ib.
Quaking do.	ib.
Sago do.	174
Marrow do»	ib.
Bisouit do.	ib.
Almond do.	ib.
Tansy do.	ib.
another way	175
Herb do.	ib.
Spinach do.	ib.
Cream do.	176
Hunting do.	ib.
Steak do.	ib.
Calf's Foot do.	177
Prune do.	ib.
Plum do.	ib.
Hasty do.	ib.
Oatmeal do.	178
Suet do.	ib.
Veal Suet do^	ib.
Cabbage do.	ib.
A Spoonful do.	179
White Puddings in Skins	ib.
Apple do.	."a.
Apple Dumplings	tb.
Suet do.	180
Raspberry do.	^ *..
Yeast do.	ib.

i

i

	JMDSX.	9fi
I	Page	Section 3.
Norfolk Dumpling* Hard do.	180 181	PIES made of POULTRT *c- j
Potato Pudding	ib.		Page '
Black do.	ib.	A Plain Goose Pie	195
		Duck do.	ib.
Section 2.	'-	Pigeon do.	196
. 6AKEa PUDDINGS	,	Chicken do.	ib.
Yermicelli Pudding Sweetmeat do. Orange do. J^emon do.	182 ib. ib. 1«S	another wmy Partridge do. Hare do. Rabbit do.	ib. . 197 ib. ib.
iA.lmond do. '\- ' ■ Bice do. Millet do.	ib. 1B4 ib.	another way 198 Fine Patties ib. Tojnakeany sort of Timbale 199
Oat do. >' .	ib.	Section 3,
Transparent do. French Barlej do»	185 ib.	FRUIT PIE8.
Lady Sunderland's do.	ib.	Apple Pie	199
Citron do.	186	Tart	200
Che*8nut3oi	ib.	Cherry Pie	ib.
Quince dow . - , ''.:.•	ib.	Mince Fies/	201 "
Cowslip do.	187	Another Mkbod of' making
Cheese-curd do.	ib.	Mince Pies	ib.
Apple do. New-Market tfo. •	ib.	To make Mincemeat	208
ib.	Orange and Lemon Tarts	ib.
AGraJeftildo.	188	Tart de Moi	ib.
Carrdtdd.	ib.	Artichoke Pie	203
Yorkshire do.	ib.	Vermicelli do.	ib.
		Section 4. !
CHAPTER XT.		, FISH PIES.
Section 1. . ]		Ed Pie	203
, : PIES.		Turbotdo. *: Sole do.	204 ib.
MEAT PIES.		Flounder do.	ib. ■"
Beef Steak Pie	190	Carp do.	205
Mutton do. . ~ ,	ib.	Tench do.	ib.
A Mutton Pie a-la-P^f^op} Veal do.	ib#	Trout do. Salmon do.	ib. 206
A Rich Teal do.	..ib.	Herring da»	ib»
LamborTealdo. injbigl^laitie ib.	lA>b8ter do.	ib.
Tenison Pasty	192	>
Olive Pie Calf's Head do.	ib. 193	CHAPTER XTL
Feet do.	ib.	PAIiQAKES and PW3TRBB&
Sw^«t%*«ad do.	194	Pancakes	201?
Cbfesmre Pork do.	ib.	Cream Pancakes	ib.'
t)avon8hire Squab do	ib.	tttce do.	ib.>

UiOEI.

	Page	f	^^S
	20StFiiie Cheeseoalwl	an
Ulary do.	ib'fiAad Cheesecakes	sio
PWn Fritters	ib. Rico Cheesecakes	ib.
Apple Fritters VVater Fritters	&09	Almond Cheesecakes	ih.
ib.	Do. another way	ib.
White Fritters	ib.	Lemon Cheesecakes	^ 221
Hasty Fritters	ib.	Citron Ob^esMakes	ib.
Fritters Umjni Tansy Flitters	210 ib.	SSOTION 2.
Rice do.	ib.	CUSTARDS
Chicken do.	211	Plain Custards	221
fiiifooquet da»	ib.	Do. another way	222
Orange do.	ib.	Baked Custards	iU
Strawberry do.	212	Rice Custards	ib.
Do. another way	. ib.	Ahnond Custards	ib.
Raspberry Friflers- Currant (h». German do.	ib.	Lemon Custards	ib
ib. 213	Orange Custardis	223
Almond Fraze	ib.
		CHAPTER MX.	•
CHAPTER XVII. • •		CAKES, BISCUITS,	tc.
8H0TI0M 1^		A Common Cake	224
TARTS AND PUFFS.	A rich Seed Cake	ib.
Raspberry Tart	214	A Pound Cake pli^si	ib.
Green Almond Tart	ib.	Cream Cakes	. ib.
Angelica Tarts	215	Wedding or Christeiiing (!!ftke226
Rhubarb Tarts	ib.	Rice Cukes	: ib.
Spinach Tarts	ib.	Gingerbread Cakes	ib.
Petit Patties	216	Bath Cakes or Buns	226
Orange Tarts	ib.	Shrewsbi^Cprim	ib.
Chocolate Tarts	4b.	Portugal Cakes	ib.
Ssctiom2.		Saffron Cak^s PrussianCakei ' *'	ib. 227
PUFFS.^c.		Queen Qtikem _	ib.
Sugar Puffs	217	Almond Cakes	ib..
Lemon Puffs	' lb.	LitHe Plum Cakes	»»■•
A!(nond Puffs	ib.	Raiifia Cakes	lb.
Chocolate Puffs	' ib.	AptkoiGakeb'	*.
Oitrd Puflh	il8	Orange Cakes , .	i»g
Vnkfers	'': ib.	Letadon Cakes	• fl..
CHAPTER XVni.	*'	CutTirikt>Oik^ WHlgs Cotnmon Biscuits Spotage Biscuits ^ ' Spanish Biscuits '' *'''	ib. ft.' ib.
QmBKfhGAKES AND 'CilS^ \	ib.,
TARDS.		Drc^ Biscuits	• -Sift'
Cheesecakes	»16	Lehion Biscuits *	•••%•
Common Cheesecakes	319	Macarooai	ft,-

iMtfMl

Green Gaps filack CapW SttOW Balis

Page 231

ib.

. CHAPTER KX«

Smrloiv 1«

THE ART Of CONFEC' TlONAkf.

gars and Colours Snitt>oth or Candy Sugar Bloom Sugar Feathered do. Crackled do.

Carmel do. • *

Biad Colour do. BhuB do. ••:

Yellow do. Gileen do •

B^ces in Sugar S4lgar of Roses in variow^ . gures - ' • •

- '.. SBCTIon^Jlr : .

CREAMS AND JAMS.

Orange Cre^pi^ . > r • . .

Lemon do.

Hifrtshom do. ^i

BiHinitdo.

another waj . blanched do. Cream a-la-Franehipane Whipt Cream Spanish ^. ■'- Steeple doi /• \ . Barley do. , . , ,

Pistachio do. Tea do. Cofiee do. Cb»6olate do.

another ^^,y . fWpftdour do. Bjati^a do. Raspberry do. Icado. Wo. 25.

283

tb. ib. ib. ib. ib.

ik

ib. lib.

f»6 ib<

1 r

:i'>

*•

J Pago

Tarious Fmi^ «MIU« IMN^ ' &c. 241

Raspberry Jmi 242

Sttshwberry do. * tW

Apricot do. ibb

Ck>oseberry do. *bi

Black Currant do. 243

Iceings for-€akd)r er Tarioua

ArScles,ia Coefectionaxy ib. Do. a^tfolfai^ Way ib.

Sectiok 8k JELLIES <in(i StLtABtjSS.[

84a 244

ib. 246

ib. 247

ib. 24S

ib.

ib.'

u 249

ib. 250

ib. 251.

ib.'

Ciilf 's Feet JeUy ^tttshorn do. Qhiange do. BlancJttea^a Jibinmange ^ Btack Currant Jettf fii^nddo. Savoury idob > ■• Ciimmon SyUabuba Whipt do<^ 886i|S«»liddQi . ]>imon do. IQVerlasting do. A Hedgehog - ' . Flummery iPrecichdo.

Grpen Melon in Flummalfy Solomon's Temple in do«.

Section. 4*^ tOESERVING^fl^ftTf '^i

Agiricots Peaches

Quinces ^^ .,. Barberries I'idAj/iqiipbVk V.\

ib. 238

ib.

ib.

ib. 239

ib.

ih.l€rrapes

ib. MoreUaQhpgriep 2ial<^reenMB<]My[(

2jS2;

ib.

253

ib.

«M)

ib.

iJifoWeu Pippins

ib,fireeii-GagePluiBi

Onwjges

B^ffberries

^Strawberries

■Mi

IMIIBb

Ciirmit0i»BfMMh«i aM

Gooseberries 259

Do, in imiution of Hope ib.

DWDMNUI MO

TYalnuts 261

Ottcumbeni 262

DRTINO JNt) CANDTING.

263 ib.

264 tb. ib*

Dried Apricots Peacbes Gapdied Angelica Green- Grage Plums dried Dried Cherries

Damsons '

Candied Cassia Lemon and Orange Jeels • Candied Candied Ginger

Horehound Almond Cake, or

GatesM Noga Candied Rhubarb Cakea Compote of Crude Orange

of Apples

of Pears

of Quinces Orange Chips

Marmalade Apricot deu Quince do. Transparent do. Burnt Almonds Raspbeny Ffsfe Currant do« Gooseberry do.

Section 6.

QBNAMENTS IN GOWEC^ TIONART.

. ARTIFICUL FKUIT.

ib.

ib.

ib.

266

ib.

ib. 267

ib.

ib.

ib.

ib. 268

ib.

ib. 269

ib.

ib. 270j

ib.

A Dish of Snow Moonshine ' Floatinff Island Desert Island Chinese Temple

271

ib.

272

278

CHAPTEE XXI

picKLma.

Mangoes

Girkms

Cucumbers

in Slices To keep Cucumbers

Wahuts Red Cabbage Onions

Kidnef ; or JFseBch Barberries BeetRooto Radish Pods Cauliflowers Artichokes Nasturtiums Moshrooms Mushroom Catsup

Powder Walnut Catsup Indian Pickle Asparagve. .. Parsley Pickled Green Peaches Golden Pip[^' Grapes. Red Currants

Fug* 274 276 276

ai.

277

ib. 286

ib. MI

ib. 282

ib.

Ok

ib.

ib. 884

ib.

ft. 265

ft. 286

ib. 287

ib. 288

Caveach or Pickled Vackarel ib. Smelts ^ 289

Oysters ' Jb.

Anchovies 290

OxPiUates ' ' ' ib.

CHAPTER iXn.

collarinqJ

TENISON.

Breast of Veal Breast of Mutton Beef Calf's Head

Eefe Mackerel

ib.' Salmon

292

ib. 293 294

ib. 296

ib.

ft

CHAFTflB XXIII.

mt^m.

Ir

fOimnge Posset ^TTINGMEAinnH 1^61/1.!^; c3^^

ii

IftF. YeDison Hares .- - ' Marble Y^ tongues ..,». Geese and '^ wts

Pigeons Wbodcockfl

^olf i^i^ Wine Vfhey 2^6'water Gruel

297

ib. 298

it>. 2d9

ib

Barley GmeJ Orgeat Paste

Salmon - Lobster

Section 2. FISH.

806

mi

CHAPTER XXIV

CURING of varioug Kinds of

MEATSy 8fc.

Hams 302

Do. various 303

Bacon ib.

Mutton Hams 304

Beef do. ib.

Neat's Tongue 305

Hung Beef \h

Hunting do. 306

Pickled Pork ib

Mock Brawn 307

Turkey Soused ib

To make fine Sausages 308

Oxford Sausages ib

CHAPTER XXV-

To keep Green Peas till

Christmas 309

To keep Gooseberries ib.

To keep Mudirooms 310

To bottle Damsons ib.

Chapter xxvi,

POSSETS and GRUELS. Sack Possets 311

Wine Posset 812

Ale Posset ^ ib.

CHAPTER XXyXJ.

MADE WINES, 9fc.

Raisi^ Wine .

An e3tt:6tl6ht Wtifi

Curt-ant Wine ,

Gooseberry Wine

MfAberry Whld

Raspberry Wiiwv

Damspn Wine

Ornage Wine

LemoiuWine

Grape Wine

Cherry Wine Elder Wine

Apricot Wine Quince Wine Blackberry Wine Turnip Wine Birch Wine Rose Wine Ginger Wine Balm Wine Mead Wine Raspberry Brandy Orange Brandy Lemon Brandy Black Cherry Brandy

ib. ib.

315

ib. dlB

ib.

ib. 817

ib. 818

ib. 319

ib.

lb. ^20

ib. 821

ib. 322

ib.

ib. 323

ib. 824

ib.

CHAPTER XXVin.

CORDIAL WATERS. Rose Water 334

Lavender Water 326

Peppermint Water ib.

SurfehWater ib.

CHAPTER XXIX.

Section 1*

THE ART OF BREWING.

On the Copper, Sec. 826

INDUL

Sbctiom 2. Page

I for Brewing 827

Section 8. The Masb-lab, Penita^ Sec 829

Section 4* Of the proper time of Brew* log

Section 6. If ater proper for Brewing

Section 6« The Quality of the Malt and Hops

Section 7. . The procesa of Brewing

Section 8.

SkOTION i»

Of Bottling Ma.t Liqaon To Preserve Teaat

343

The proper Managemenl of Halt LicM***-^

831 832

834 836

841

CHAPTER XXX.

DIRECTldNS for TRUSSING

POULTRY, ^c.

TuHceja 346

Fowls 348

Chickens lb.

Geese 349

Pigeons ib.

Wild Fowl 350

Pheasants and Partridges ib.

Woodcocks and Snipes 351

Larks ' ib.

Hares ^

Rabbits SS2

^.

<f

IS

Method ofempedkiounly Fattening Chickens. Among the many silly prejudices which exist in England against the more general use of rice, is that of remarking its total unfitness, for feeding fowls. This may be true enough, if it be given them in so hard a state as to pass without dissolution ; but, perhaps, there !8 scarcely any thing which will sooner fatten the most delicate chickens than this very article, when it is properly prepared : Take, for that purpose, a quantity of rice, and grind or pound it int6 a fine fiour ; mix sufficient for present use with milk and a little coarse sugar ; stir the whole well over the fire, till it makes a thick paste ; and feed the chickens, in the day-time only, by putting as much of it as they can eat, biu rib more, into the troughs, belonging to their coops. It must be eaten while warm ; and, if they have also beer to drink, they will soon grow very fat. A mixture of oatmealiemd treacle, combined till it crumbles, is said to form a food for chickens, of which they are so fond, and with which they thrive so ^rapidly, that at the end of two months they become as large as the generality of full-grown fowla fed in the common way.

Lord Oifqrd^s curious method €f Feeding Carp in Ponds.

Maice a gallon of barley meal, three pounds of chalk, and a suf- ficient quantity of fine clay, into a very stiff paste ; put it into a net, and place it so as to hang about a foot from the bottom of the water. When the carp have sucked away all but the clay, supply them wstli more made up in the same manner ; and, in three weeks or a mocth, they will be found exceedingly fat,

Dr, ISiller^s Chemical Snuff for the Head- Ache^ Palsy ^ and Drowsy Distempers^

MicDiciNAL snuffs, or errhines, are chiefly to be used in the morn- ing ; but, if needful, at any other time also. " They draw," Dr. Fuller observes, << out of the head and nose, Sundance of water, mucus, and viscid phlegm, and are pertinently prescribed against such illnesses of the head as are caused by tough clammy matter, and have been of 4ong continuance and contumacious ; such as gravative head-ache, palsy, and drowsy distempers." He^particu- larly recommends, for the^e purposes, a snuff made in the follow^* ing manner : Take half a scruple of turbith mineral, half a drachni of powdered liquorice, a scruple of nutmeg, and two drops of oil of rosemary ; make them all into a fine powder, and snuff up into the nose a very small quantity. This is so wonderfully powerful, that it brings off thin lympha as if it r^sed a salivation through the nose, so plentifully and streamtngly, that no person could have imagined who had never seen its effects. He advises, therefore, that it should not be often repeated, without snuffing up aj&er it a little warm milk or oil, to prevent any soreness by fretting the membrane of the nostrils.

Speedy Remedy for u Bruised Eye.

Boil a baiHlfiil of hyssop leaves in a little water, till they are quite tedder ; ti)Niko<>t them tip in linen, apply it hot to the eye, tie

- 18 . TB£ NBW rAMiur

it on tightly at bed-time, and the eje wilLnract day be w^L Tins receipt is taken from a large and vaiaable collection that foriserij

belonged to the family of the Karl of Shaftesbury ;.and it is therein a:jserted, that *' a man, who had his thigh terribly bruised by the kick of a horse, was cured in a few hours, only by a poultice of the leaves of hyssop, i^ut or minced very small, and beaten up with unsaited butter. Culpepper in his herbal asserts the same respecting the virtues of hyssop.

Stomach Plaster for a Cough,-

Take bees' wax, Burgundy pitch, and rosin, each an ounce ; melt them together in a clean pipkin, and then stir in three quarters of an ounce of common turpenline, and half an ounce of oil of mace. Spread it on a piece of sheep's leather, grate some nutmeg over the whole plaster, and apply it quite warm to the region of the stomach.

Oil of Brown Paper^ for Burns.

Take a piece of the thickest coarse brown paper, and dip it in the best salad oil ; then set the paper on the fire, and carefnlly preserve all the oil that drops for use. This is said to be an admirable remedy for all sorts of burns. Oil of writing paper, collected in a similar man- lier, is often recommended for the tooth-ache.

Liquid for removing Spots of Greaae, Pitchy or Oil, from fVoollen Cloth,

In a pint of spring water dissolve an ounce of pure peari-ash ; adding, to the solution, a lemon cut in small slices. This being pro-' perly mixed, and kept in a warm state fpr two days, the whole must be strained, and the cle^r liquid kept in a bottle for use. A little of this liquid being poured on the stained part, is said instantaneously to remove all spots of grease, pitch, or oil; and the moment they disap- pear, the cloth is to be washed in clear water.

Method of taking out Ink Spots from IVoollen, Linen^ and

Silk. ^

To tak-e spots ot mk out of wooffen, they must first be rubbed with a composition, consisting . of the white of an egg, and a few drops of oil of vitriol, properly incorporated : next, immediately washed witlr pure water ; and, lastly, have the parts smoothed, in the direction of the nap, with a piece of flannel or white woollen cloth. From linen, ink spots may be removed, by immediately dropping plentifully on them, while wet with the ink, the tallow from a lighted candle, and letting it remain on a few days before washing the linen : this is also said to take the stains of red-port out of linen. Ink spots on silk require to be well rubbed with the ashes Of wormwood and strong distilled vinegar, and to. b^ afterwards cleansed with soap- water. When ink is once dried on linen, the spot is to be taken out by rubbing it well with a piece of lemon, and then using a hot \ro» till the ink totally dasappeais. If a lemon be ^. jn half; the linen where spotted pressed down over it tiH the jui^ ^rn^tr&teft tturoogh.

mBCElPT-BOQK. 19

•ii4 Uiehot inm tlien phused on the lm«n) the spot will iinniedialely give way, and noon entirely vanish.

Ink Stains taken out of Mahogany.

Put a few drops of spirit of sea-salt, or oil of vitriol, in a tea- spoonful of water, and touch the stain or spot with a feather ; and, on the ink disappearing, rub it over with a rag wetted in cold water, or there will be a white mark not easily efiaced.

Red Mixture fqr giving a fine Colour to Mahogany Furniture.

Stains of ink being first removed by the method above described^ wash the tables or other mahogany furniture with vinegar, and then rub them all over with a red mixture made in the following manner : Put into a pint of cold-drawn linseed oil four pennyworth of alkanet root, and two pennyworth of rose-pink ; stir them well together in any earthen vessel, and let them remain all night, when the mixture, being again well stirred, will be immediately fit for use. When it has been left an hour on the furniture, it may be rubbed off till bright with linen cloths ; and will soon have a beautiful colour, as weif as a glossy appearance.

Mr. Jayne^s Patent Method of preserving Eggs.

Various have been the expedients by which good housewives have endeavoured to preserve eggs. They have, in turns, been kept in salt, in flour, and in bran ; they have been scalded in hot water, and deposited at the bottom of a cold running stream ; they have been steeped in vinegar, and they have been bathed with oil. None of these expedients, however, seem to be universally approved, though each has had its respective advocates, and been warmly re- commended to attention. In the year 1791, a patent was obtained

^ by Mr. William Jayne, for his neWly-invented composition calculated to preserve eggs. The specification of Mr. Jayne, whose patent expired of course in the year 1805, directs ihat, for preparing his composition, a Winchester bushel of quick or unslacked lime, two pounds of common salt, and half a pound of cream of tartar, should be incorporated with such a quantity of common water as may re- duce the mixture to a state of consistence in which an egg will float

, with its top above the surface. In this liquid the eggs are to be constantly kept for use ; and the patentee asserts, that they will thus certainly be preserved perfectly sound for at least two years.

Chinese Mode of rendering all Sorts of Cloth^ and even Mu^- lin^ Water-Proof

By the following very simple process for making cloth water-proof, it is asserted that the Chinese render not only all the strongest cloths but even the most open muslins, impenetrable to the heaviest showers of rain ; nor yet, as it is said, will this composition fill up the in- terstices of the finest lawn, or ih the slightest degree injure the most brilliant colours. The composition to which these valuable qualities are imputed, is merely a solution of half an ounce of whiter.

so THB NEW WMMtVr

WAX in a pint of spirits of turpentine. In a sufBeient ^manity of the mixture, made with these materials, immerse the articles iotendad to be rendered water-proof^ and ihen hang them in the open air tiil they become perfectly dry. This is all the process necessary for accomplishing so desirable a purpose ; against which, however, may be objected, perhaps, the expense, and unplea:»nt scent, ol the turpentine spirits : the latter objection may be remedied by using equal parts of spirits of wine and oil of wormW(K>d, a mixture of which is said to dissipate the smell of turpentine ; but the former, It is not to be denied, must necessarily be, at the same time, m some degree, augmented. It has lately been attempted, in England, to render the u^e of water-proof cloth generaL

beautiful newly^dvicovered Golden Yellow Dye, for SUks, Cotton^ fyc.

This fine, lively, and durable yellow dye, has recently been^ dis- covered by M, Lasteyrie, who thus describes the process by which it is obtained from the shaggy spunk, or boletus hirsutus of Linnaeus ; a species of mushroom, or fungus, growing chiefly on apple or wal- nut trees. This vegetable substance is replete with colouring mat- ter, which must be expressed by, pounding in a mortar ; after which the liquid thus acquired is to be boiled about a quarter of c\n hour. Six pints of water may^be well tinged for dying, by a single ounce of the expressed fiufd. This being strained, the silk, cotton, &c. intended to be dyed, must be immersed and boiled in it for about fifteen or twenty minutes ; when fine silk, in particular, if it be after- wards passed through soft soap water, will appear of a bright golden yellow 4iue, equal in lustre to that of the silk hitherto imported from Cliina, at a great expense, for imitating gold embroidery. In short, every sort of stuff retains a fine yellow colour ; but it is, of course, less bright on linen and cotton. Nor is the use of this vegetable substance confined to dying ; since it has been ascertained that the yellow extract which it yields is applicable to the ^purposes of painting, both in oil and in water colours.

Curious Method of Breeding an innumerable Quantity of the beautiful Gold and Silver Fish.

The curious process by which this is to be easily effected, may be in general applied, en a larger scale, to the breeding, in equal profusion, most of our esculent fresh-water fish. It is, simply, as follows : Get a large deep cistern or vat, of any dimensions, but one of about four feet diameter, and nearly the same height or depth, will very well answer the purpose ; then take a quantity of birch, or small faggot wood, which has been previously soaked some time in a stream, spring, or porfd, so as toHiave lost all power of discc^our- ing or giving any farther taste to fresh water, and lay this wood aM along the bottom, to the thickness of about a foot, in some parts at leasts' having large stones on the top to keep it from rising or motida. limneg thus> certain that neither the vat nor the birch can^pc^k tiie>

RBOCIFT-BOOIC* 21

wular, anwflj fill it with the best sod water from a river or poru ■, such as there can be no doubt that tish will be able to live in, 'ihti ?at, it is to beobservedyinust be placed in the open air, but not in a too cold or exposed situation ; and the breeding is to commence in the spring, when the fish are full, and just ready to spawn. Choose, ad breeders, four hard-roed or femalesi and only one soft-roed milcfier or male. Put the five, with all possible care not to hurt, them, into the vat ; feeding them occasionally, by throwing in a few crumbs of bread, or some other trifling food, but in no other way disturbing them. When they appear quite thin, or shotten as it is termed, they must be quietly taken out with a small net, so as by no means to disturb the spawn, and entirely kept away ; as they would, if allowed to remain, (such is the nature of these and most other fish,)^ soon devour the greatest part of the spawn and small fry, suffering little or none ever to reach maturity. The vat must not be disturbed during the whole summer ; only, as the water decreases, a little fresh must from time to time be as gently as possible poured in, to supply the deficiency. In the course of the summer, the vivified roes will be hatched, and the water perceived swarming with a minute fry ; fully sufficient to stock a large piece of water, if not devoured by other fish, or the several birds which make fish their prey. By this m'ethod, myriads of those beautiful fish may be easily bred ; and, consequently, be- come very common. At present, it is true, though originally intro- duced from the East Indies, of which) as well as of China', the gold fish, or cyprinus auratus of Lifinseus, is a native, it is still chiefly kept in glass globular vessels for ornament. It has, however, within these few years, been sufficiently ascertained, that these fishes thrive and propagate in ponds, or other reservoirs of water ; where, ttey are said to acquire a much larger growth, and come to greater perfection, than in the oriental countries.

Syrup of Red Cabbage j as prepared in France,

Cut and wash a large red cabbage, put it into .a pot covered with water, and let it simmer three or four hours over a moderate fire, till there only remains about a pint of liquor ; then strain it through a sieve, pressing the cabbage forcibly to get all the juice ; let the liquor stand some hours tq settle, and pour oS* the clear. Put a pound of Narbonne honey into a saucepan, over a stove, with a glass of water ; and keep skimming it all the time it is boiling, till it be com|>Ietely clarified. Then put in the cabbage juice, and make the whole boil to the consistence of a syrup ; which is always to be known, by ta- king a little of it on one finger, and finding that, on its being rubbed against the next, it foritia a thread which does not instantly break. This syrup is regarded in France as a most excellent fortifier of the breast. It is nndoubtedly a good, pectoral syrup, very pleasant, not at all expensive, aad easily made. A decoction of red cabbage, even in England, by some eminent physicians, has been frequently recommended for softening acrimonious hunotours in disorders of the breast, and also in hottrseness.

Si TBK*N£\V FAMlJkV

Boluses for the Rheumatism and CoMraciioas of ike J^nts

Bruise four cloves of garlic with two drachms of gum ammoniaf and make them into six boluses with spring water. Take one every morning and evening, drinking plentifuliy of sassafras tea, at least lwip« a day, while using this medicine. '1 his is :?aid' to be a most effectual remedy for the rheumatism, and equally good in contractions of the joints.

Pill for an Aching Hollow Tooth.

Take half a grain each of opium and yellow sub-sulphate of quick- silver, formerly called turpeth mineral ; make them into a pill, and place it in the hollow of the tooth some hours before bed*time, with a small piece of wax over the top, when it is said never to fail eflSect- ing a complete cure. It was originally communicated, with many other medical receipts, by a learned physician at York.

Tea for the Gout. Take the leaves of carduus benedictus, or the holy thistle, with a sufficient proportion of angelica leaves to make it palatable, 6ut not much of either at a time, and drink half a pint of this infusion made like common tea, rather weak, constantly every morning Sot twelve months. This is said to have alone relieved several persons who were almost crippled with the gout. The leaves of (he blessed thistle, in strong decoction, are generally agreed to be beneficial where there is a loss of appetite, or the stomach has been impaired by irregulari- ties ; and, whether an infusion be made in cold or warm water, it occasions, if drank freely, a copious perspiration, and greatly pro- motes the secretions. The dried leaf, which may be used for making the lea recommended^ loses much of that forbidding flavour always possessed by the fresh plant ; and which occasions it to be some- times empieyed in strong decoctions, either as an emetic, or as the auxiliary of an emetic.

Infallible Powder for Shortness of Breath.

This excellent remedy for shortness of breath is piarticulariy re- commended to young ladies. The powder is thus directed to be made : Take an ounce each of carraway seeds and anniseeds, half an ounce of liquorice, a large nutmeg, an ounce of prepared steel and two ounces of double-^refined sugar'; reduce the whole info :. very fine powder, and take as much as will He on a shilling every morning fasting, and the same quantity at five in the afternoon. It will be requisite to use exercise while takmg this medicine, which generally very soon effects a cure. Where any invincible prejudice against the use of steel exists in the mind, the medicine may be tried without it ; it will even then frequently afford relief.

Excellent Wash for Numbed or Trembling Hands Tbbsk disagreeable complaints are said to be soon remedM by' the very simple expedient of frequently washing the hands so aCact* ed in a strong decoction of wormwood and mustard seed ; to bo strained, and used when cold. *

K]|GEIPT*BOOi:. 3S

Mustard Whey, for a Palsy and Nervous Disorders*

Turn half a pint of boiling milk, by putting in a table-spooniiil of made mustard. Strain the whey from the curd, through a sieve, and drink it in bed. This will give a generous and glowing warmth, the whey thus conveying the mustard into the constitution. Dr. Stephen Hales says, that he knew a woman, who had a great degree of numb- ness all over her, remarkably relieved with two doses only, and men- tions several instance^ where it has done good in nervous cases, and in palsy, greatly abating the malady and prolonging life.

Ingenious French Vegetative Liquid Jor making Bulbous Roots flower beautifully in ornamental CUasses, without Earthy du-^ ring the Winter Season.

Dissolve, gradually, in a glazed earthen or glass vessel, three ounces of saltpetre, one ounce of common salt, and half an ounce of salt of" tartar, with a pint of rain water. When the solution is cdfnpleted, add half an ounce of loaf sugar ; filter the whole through a bag or blotting paper, and keep it bottled for use. Into each flowc^r- glass, filled with rain or river water, are to be put eight or ten drops of this liquid. The glasses must be kept constantly full, and the water renewed every tenth or twelfth day at farthest ; to which must always be added the requisite number of drops of the vegetative li- quor. To ensure complete success, however, the glasses ought to stand on a mantle or chimney-piece where a fire is regularly kept in cold weather. Tl^e fibres of the roots most of course always im^ bibe the liquid ; and, with proper management, a fine succession of flowers may be kept up during the most rigorous seasons ; such as crocuses of difiierent colours^ tulips, hyacinths^ snow-drops, &c.

Art qf Extracting the finest Carmine Powdsr from Clippings of Scarlet Cloth.

That incomparable crimson colour, called carmine, which so beautifully participates in the most delicate tints of scarlet and of purple, is so very expensive, that miniature painters are oflen induced to substitute for carmine a composition of lake ; by the following pro- cess, howevfir, it is credibly asserted, that a better carmine may with certainty be manufactured than much of what is imported from France. Take five or six gallons of the purest water, and dissolve in • it a sufficient quantity of pot-ash to make a strong ley. Afler having filtered the solution, put it in a brass pot, and boil in it a pound 6f the clean shreds or clippings of the finest scarlet broad cloth dyed in grain^ till they have entirely lost their colour ; then squeeze the slneds^ and pass all the ley through a flannel bag. Dissolve two pounds of alum in a proper quantity of water, and add this solution to the ley ; stir them well together* and the whole will become rather thick. It is then to be repassed through the flannel bag, and the liquor will run out clear ; but, if it be at all tinged, it is agfiin to be boiled, with (he addition of a small quantity of dissolved alum, and passed through

24 Tlllu HEW FA2I1LT

the bag a third time, when all the caronine will be left behind i'^rcsh water is then to be poured repeatedly into the bag, till all the alum is washed away : after which the colour must be dried, so as to prevent any dust from settling on it ; and, being previously reduced to an impalpable powder, on gla^s or marble, it will be immediately fit for use.

Suhstitute for Verdigrease^ in producing a fine Black Dye wiihottt Injury to Cloth, ^c.

As verdigrease, though generally combined with logwood for dying black, is extremely apt to corrode the texture of the cloth, &c. the Society for the Encouragement of Arts, Manufactures, and Commerce, in the Adelphi, rewarded Mr. Clejg for his discovery of a substitute in dying that colour. For this purpose, equal parts of pot-ash, or any other strong alkaline salt, and vitriol of copper, are to be separately dissolved, and the two solutions gradually aiixed. If the vitriol be sufficier»tly saturated, the water on the suiiace will become transparent on adding a few drops of the alkaline solution ; hut, if not, it will produce a blue colour, so that no pot-ash should bd added till a complete saturation be effected. These proportions of vitriol and alkaline salt will be equivalent to a similar quantity of verdigrease ; and, on being combined with decoctions of logwood, in the same manner as verdigrease, will impart a fine black d^'e, which is by no means prejudicial to the texture of cloth, hats, or otiier articles, so.often rotted by pernicious blaok dyes.

Artificial Musk,

Tiie mode of making artificial musk, which is oAen used in Ger- many for that expensive odorous drug, is simply as follows : Add, to one drachm of oil of amber, by small portions at a time, four times the quantity of nitrous acid, commonly called aqua-fortis ; carefully stirring them together with jbl glass rod all the time, and continuing so to do till the whole be-rcon verted into a yellow resin, possessing the smell of musk in great perfection. It must, of course, be kept closely stopped up, like real musk ; and may sometimes supply the place of that high-priced article, not forgetting the nature of its chief ingredient.

fVonderfiil but easy and effectual Method of rendering all Sorts of Paper Fire-Proof

This astonishing effect is produced by a most simple process. It is only necessary, whether the paper be plain, written, or printed on, or even marbled, stained, on painted for hangings, to immerse it in a strong solution of alum- water, and then thoroughly dry it, when it will immediately become fire proof. This experiment is readily ascertained, by holding a slip of paper thus prepared over a candle. Some paper, however, will require to imbibe more of the solution thaA it may receive by a single immersion ; in which case, the operation of dipping and drying must be repeated till such paper be-

mECEIfT-BOOK. • 25

comes fttHy saturated, when, it ia positively asserted, neither the co- lour nor quality of the paper will be in the smallest degree affected ; but that, on the contrary, both will be even improved.

Bellamy*s Patent Methods of making LetHther of all Sorts fVater-Proof

The patentee and inventor of these methods, Mr. John Bellamy, makes use of^ two compositions ; which, according to his specifica- tion in the Patent Office, registered 1794, tfre as follow : A gallon each of nut and poppy oils are to be mixed with three gallons of linseed oil ; or, one gallon of either nut or poppy oil may be added to three of that expressed from linseed ; or, two gallons of linseed oil may be combined with a pint of nut oil and the like quantity of poppy oil. These ingredients, either in the above proportions, or such others as may be required by the nature of the oils, being mix- ed in an iron pot, are to be placed over a gentle fire ; and to each gallon of oil must be added a pound of white copperas, sugar of lead, colcothar, or any other drying substance. When the whole has re-, mained six or seven hours over such a degree of heat as it will bear without rising, till it become sufficiently dry, it is to be taken of]', and suffered to cool ; this first compound is then fit for use. Thp second compound, for the same purpose of rendering all kinds of leather water-proof, is thus directed to be made :' Take a pound of gum resin, half a pound of pitch, and a quarter of a pound each of tar and turpentine ; well mix these ingredients with one gallon of the oils prepared according to the first method, by gently heating the entire mass, and then increasing the fire till the. whole be thoroughly incorporated. When the oils prepared according to the first method, or the gums according to the second, are sufficiently cool, either is to be rubbed into the leather with a brush dipped in the respective composition ; and the thoroughly-impregnated leather being stretched on an even board, the superfluous matter is to be removed from its surface. Sole leather, and other thick substances, are to be first gently warmed : and, after being fully saturated with the composition, and properly dried in a warm place, they are ready for use.

Genuine Receipt for making the Invaluable Cordial Liquor called Vespetror^ recommended by the king of France's Physi- dans at Montpellier.

This truly excellent and agreeable cordial, which comes thus sanctioned to the world, is recommended for all complaints in the stomach, indigestion, sickness, colic, obstructions, stitches of the side, spasms in the breast, diseases of the kidneys, strangury, gra- vel, oppression of the spleen, loathing, vertigo, rheumatism, short* ness of breath, &c.- The following are the genuine instructions for making it : Take a thick giants or stone bottle which will hold consider- ably more than two English quarts, and put in it two Paris pints, being equal to about two English quarts, of the best brandy ; adding the following seeds, first grossly pounded in a mortar ; two drachms cT angelica seeds, one ounce of coriander seeds, and a large pinch

26 . THE NEW FAMlltT

of pufi^l each offeonel seeds and anniseedi* Tbea squeeze ia the juice of two fresh lemons, putting in also their rinds ; add a peund of loaf sugar ; and, well shaking the bottle from time to time, let the whole infuse five days. After this, to render the liquor clearer, pass it through a cotton 4ag, or filtering paper, and bottle it up, carefully ^ and closely corked. To be taken, a small cordial glass at a time, more or less frequently, according to . circumstances. A table- spoonful taken four or five successive mornings, is said to kill the worms in children ; and, on rubbing with that sipall quantity the nose and temples fasting, it is a preservative of the person so using it against the ill effects of damp or unwholesome air. In short, this liquor will abundantly satisfy all who may liave occasion to use it; and a gentleman having been long afflicted with an hepatic flux, which gave him continual torment, the use of this liquor carried^it off, and completely cured him.

Incomparable Method of Saliinff Meaty as adopted by the late Empress oj Hussia,

The following method of salting meat is asserted to have been used by the great empress Catharine, in her household establishment, with the utmost success : Boil together, over a gentle fire, six pounds of common salt, twQ pounds of powdered loaf sugar, three ounces of saltpetre, and three gallons of spring water. Carefully skim it while boiling ; and, when quite cold, pour it over the meat, every part of which must be covered with the brine. In this pickle, it is said, the meat will not only keep for many months, but the hardest and toughest beef will thus be rendered as mellow and tender as the flesh of a young fowl ; while either beef, pork, or even mutton, will hdve a fine flavour imparted by it. In warm weather, however, the blood must be expressed from the meat, and the whole well rubbed over with fine salt, before it is immersed in the liquor. Young pork should not be left longer than three or four days in this pickle, as it will then be quite sufficiently softened': but hams, intended for drying, may remain a fortnight before they are hung up ; when they should be rubbed with pollard, and closely covered with paper bags, to prevent their hieing fly-blown. Though this pickle is, at first, somewhat more expensive than common brine, (as it may^be again used, on being boiled with additional water and the other ingredients,) itns far from being, on the whole, importantly more dear ; whilst it seems to promise advantages which most people would be happy to purchase at a much higher price.

Electuary for the Rheumatism^ by Dr. Brookes,

Take conserve of orange peel, two ounces ; cinnabar of antimony levigated, half an ounce ; gum guiacum in powder, one ounce ; Win ter's bark in powder, three drachms ; syrup of orange peel suflicient to make an electuary. The dose three drachms, morning ami evening.

^ UfiO£IPT-SOOK S7

%9fi ef making the best Black Ink Powder.

Infuse a quarter of a pound of finely powdered nut galls in three pints of rain or river water ; exposing it, occasionally well stirred, tcAa moderate degree of warmth for a few daj^, till the colouring matter seems fully extracted : then filter the solution into a vessel slightly covered, and place it in the open air for several weeks : when, on removing the mouldy skin from the top, which has gradually been formed, it must be carefully collected, have hot water poured over it, undergo another filtration, and then be^ evaporated to dryness. Thus will be produced a gray crystalline salt, called the acid salt of ^alls, and which is the essential basis of black ink. On triturating a single drachm of this salt with an eaual quantity of vitriol of iron, and about a pennyweight of the driest gum arabic, a composition will be obtained which affords an excellent black ink, merely on being dissolved in warm water.

Genuine Syrup for Coughs, Spitting of Bloody SfC

This excellent , remedy for such frequently very alarming symp* 4oms, cannot be made too public. " He must," says the learned and liberal Dr. Fuller, " b'e a mere stranger in physic, who is not ac- quainted with this most noble syrup, and how mightily it succours those who cough up blood." It is thus made : Take six ounces of comfrey roots, an4 twelve handsful of plantain leaves : cut and beat them well ; strain out the juice ; and, with|in equal weight of sugar, boil it up to a syrup.

T^ast advantages of Baking instead of Boiling Beet^Root,

The beet-root too forcibly intrudes itself on the improved sagacity of mankind to be entirely neglected, as a source of cheap and saly> brious food. The late Dr. Lettsom, some few years since, took uncommon pains to recommend a variety of one species of this genus, the German mangel-wurzel, or famine-root, under the ap- pellation of the root of scarcity, or large white beet-root, as an ar- ticle worthy of being universally cultivated. The time, however,

, seems not yet arrived for the full value of even the more attractive red species to be generally known and duly appreciated \ so that his philaixthropic design may be said to have hitherto fuiled. In speak- ing of the beet-root generally, the red beet-root, therefore, is to be considered as alone designated ; and we are about, to offer a few hints for bringing its modest and humble merits into a little more deserved estimation. The rich saccharine juice of the beet-root is, in a great degree, lost, and the root itself rendered, at once, less nutritious by the adventitious watery weakness which it is made to*

. imbibe, as well as by parting with the native gelatinous syrup, of which it is thus forcibly deprived. It is, therefore, most strongly recommended to adopt the mode of baking beet-roots, instead of boiling them, for general use; when they will, unquestionably, be* found to afford a very delicious and most wholesome food. This is not offered as an untried novelty : be^roots are universally baked'

26 TiiC New FA.IIU.T

all over the contioeat of Europe ; ao^ in Italy f i|i4eularly» Aej

are carried about, wa/m from the oveii) twice a day, Hke hoi loaves, fcc. ia LoadoQ. They are there purchased by all ranks of people, and aflbrd to many thousands, with bread and a little salt only, a very aatisfttctory meat. ^

Remedy for Wind in the Veins,

This state of the veins, though always visible on the slightest in- spection^ often escapes any notice, though it leads to many disorders. The following remedy may be taken with advantage ^vhenever they appear in a suspicious state : Take equal quantities of powdered liquorice, carraway seeds, and sugar candy : to which add a third part of rhubarb, and the like quantity of cream of tartar, both finely pulverized. Of this nntxture', take a tea-spoonful three or fbur tinoes a day ; eitheV by itself, or in a glass of wine. It should be continued about a week ; and, being gently laxative, it cools the blood, eases pains, and relieves and prevents many disorders.

Best Method of making Sage Cheese.

Take the tops of young red sage'; and, having pressed the juice from them by beating in a mortar, do the same Vith tibe leaves of spta- age, and then mix the two juices togeAer. ARo- putting the renaet to the milk, pour in some of this juice, regulating-the quantity by the degree of colour and taste it is intended to give the cheese. As the curd appear^, break it gently, and in an equal manner ; then, emptying it into a cheese vat, let it be a little pressed, in order to make it eat mellow. Having stood for about seven hours, salt and turn it daily for four or five weeks, when it will be fit for the table. The spinage, besides improving the flavour and correcting the bitterness o^ the sage, will give it a much more pleasing colour tl^an can be ob- tained from sage alone.

Syrup of Cringtr.

An agreeable and moderately aromatic syrup, impregnated with the flavour and medicinal virtues of ginger, is thus prepared : Ma- cerate an ounce and a half of beaten ginger in a quart of boiling water, closely covered up, for twenty-four hburs : then, straining off the infusion, make it into a syrup, by adding at least two parts of fine loaf sugar, dissolved and boiled up in a hot water bath.

Wonderful Power of the Turkish GluCy or Armenian Cenientf with the Art of making it*

The jewellcM-s in Turkey, who are mostly Armenians, according to Mr. Eton, formerly a consul, and author of the Survey of the Turkish Empire, have a singular method of ornamenting watch- c^ses, &c. with dianionds and other precious stones, by simply gin- ing or cementing them. The stone is set in silver or gold, and the other part of the metal made flat to correspond with the part to which it is to be fixed ; it is then warmed gently, and has the glue applied, which is so very strong, that the parts cemented never separate. Tlits

RECEIPT-BOOK. 29

glue,- which will strongly unite bits oiP glass, and even polished steel, and may of course be applied to a vast variety of useful purposes, is thus tnade : Dissolve five or six bits of guili niastrcb, each the size of a large pea, in as much spirits of wine as will sufBce. to ren- der it liquid : and, in another vessel, dissolve as much isinglass, pre- viously a little swelled or softened in water, though none of the water must be used, in French brandy or good ruen, as will make a two-ounce phial of very strong glue : adding two small bits of gum galbanum, or iimmoniacum, which must be rubbed or ground till they are dissolved. Then mix the whole with a sufficient heat. Keep the glue in a phial stopped close, and, when it is to be used, set the bottle in hot or boiling water. Mr. Eton observes, that some persons have, in England, prepared and sold this composition under the name of Armenian Cement ; but it is much too thin^ and the quantity of mastich in it too 'small : it must, this gentleman adds, be Hke strong carpenters' glue. This certainly is one of the most valuable known cements in the world. Nor is it at all improbable, that a plan, said to have been invented in France or Germany, for making up, clothes, &€< by unitjing cloth without sewing, in some at- tempt founded on the use of this very cement ; with what ultimate success, we must leave time to develope. In the mean while, there .can be no sort of doubt, that much may be effected by ingenious applications of so powerful an agent.

Valuabh Sicret in preparing Foil for Diamonds, and other precious Stones,^ as used by the Armenian Jewellers,

The method of preparing the rich foils in which Ihe Armenian jewellers set precious stones, particularly diamonds, to much advan- tage, and which, under roses or half-bnlliants, is npiost remarkably beautiful, and not subject to tarnish, is generally kept as a great se- cret ; and such foils, Mr. Eton assures us, sells at Constantinople for from half to three-quarters of a dollar each. The mode of pre- paring them is extremely simple. An agate is cut, and highly po- lished, of the shape desired ; a cavity of about its own siee is next formed in a block of lead, and over this cavity is placed a bit of tht, the thickness of strong brown paper, scraped' very bright. The agate is then placed on the tin, over the cavity, and struck with a mallet ; when the beautiful polish which the tin instantly receives, is scarcely to be imagined by those who have never seen it.

Easy method of Dying Cotton with Madder^ as practised at

Smyrna,

Cotton, at Smyrna, Mr. Eton tells us, is dyed with madder in Ihe following manner : The cotton is boiled in comltron olive oil, and then in mild alkali ; being thus cleaned, it will take the mad- der dye : and this is the fine colour so greatly admired in Smyrna cotton-yarn. " I have heard," adds this gentleman, " that the sura of &ve thousand ponnds was given iu England for this secret !" It is, doubtless, a secret in preparing cottons, and perhaps other articles, for the reception of a particular dye, very well worth knowing

30 THE WEW r AMILT - '

The Duchess of MarJhoroufthU admirable Water for Thickm" ing the Hair^ and to prevent iisfaUiv-g off.

TjHis most excellent water for the hair is produced in the follow- ing manner : Distil, as cool and slowly as possibly, two pou nds of honey, a handful of rosemary, and twelve handsful of the curlings' or tendrils of grape-vines, infused in a gallon of new milk, from which about two quarts of the water will be obtained.

Celebrated French Worm Medicine for Dogs,.

This medicine has the reputation of effectually killing and ex- pelling the worms with which dogs are often so grievously tor- mented, and which, probably, may be one grand cause of their running mad. It is thus made : Take, for one dose, which generaJly proves sufficient, two drachms each of juice of wormwood, aloes, and staves-acre> the two last powdered as small as possible ; with one drachm each of pounded burnt hartshorn and sulphur. Mix the whole together in nut oil^ to the quantity of about half a glass, which must be given to the dog for a dos^« If at all necessarj, another dose may be given a day or two after.

Superior Use of the celebrated German Tivkder^ and great Fin- portance of its being universally adopted.

On the continent of Europe, every traveller^ sportsman, &c. car- ries constantly this tinder about him, which is conveniently portable, and resembles a piece of soft and very thick tanned leather, of elas- tic substance, and a sort of velvet surface on the upper part. It is, in fact, a large fungus, commonly calicfd punk, which grows at the roots of old trees, where it s{)reads to a considerable size. This substance is dressed, !;ammered, and otherwise manufactured for the purpose, into this appearance, and, being dried, forms the true German tinder at all times ready for use, and far less liable to be- come damp than English tinder. The manner of using it is by tearing off a small bit, which will serve several times, and holding it at the edge of the flint, which is smote by the steel, instead of the steel by the flint. In this the Germans are so expert, and can so well rely on their tinder, that they will engage to light it at a single stroke, and, indeed,- seldom fail to do so. The tinder being thus kindled, may be placed in a pipe of tobacco, or extinguished in- stantly between the finger and thumb, after lighting a match for this or any other purpose. It is always kept in a pouch or box, with a flint, steel, and short German matches ; and few persons are much from home without carrying them constantly in their pockets. If the German tinder were to be manufactured in England, many poor persons might be employed in collecting the punk, which is now suffered to rot without utility; and, could it be brought entirely' to prevent the destruction of rags for tinder, a quantity far exceeding what may be generally imagined, it might prove the meaftis of greatly assisting the manufacture of paper.

RECCiPT-ROOK. 31

To maki aPamdeTf by which you may write toiih water.

Bruise to powder a handful of galls, half an ounce of vitriol, an

ounce of gum arahic and gum sandrick. Mingle them finely sifted

together, then rub your paper with a little of it laid upon cotton

wool ; and, having smoothed it, take water, and nrite upon the pa-

, per ; then suffering it to dry, it will be black.

Turkish Method of Filtering Water by Ascension.

The process is this : They tnake two w^lls,Trom five to (en feet, or any other depth, at a small distance from each other, with a com- munication between the two at their bottoms. The separation is of clay well beaten, or other substances impenetrable by water. Both wells are then filled with sand and gravel. The opening of the well ^nto which the water to be filtered runs, is made somewhat higher vthan that into which it is to ascend ; nor does the sand of this latter approach the brim, where there is either sufficient room left for all the filtered water, or it is drawn off by a spout run into a vessel placed for that purpose. The greater the difference is between the height of the two wells, the faster the water filters ; but the less it is, the better it operates, provided a sufficient quantity of water be sup- plied by it for the intended purpose. This, Mr. Eton observes, may be practised in a cask, tub, jar, or other vessel, and would be use- ful on board of ships : the water being conveyed to the bottom by a pipe, and the lower end having in it a sponge, or the pipe might be filled with coarse sand. It is evident, that all such particles as, by their gravity, are carried down in filtration by descent, will not rise" with the water in filtration by ascension. From this account, it should seem, that the principle of filtration by ascent, considered as a new discovery by some ingenious Europeans, has been .long known to the Turks.

Mr, Peacock^ s Patent Machine for Purifying and Filtering the foulest water.

The utility of filtering machines, . in the different processes of brewing, distillery, and dying, as well as that of making bread, and all other domestic arts, is sufficiently obvious. The filtering ma- chine of Mr, Peacock has been contrived and composed with a com- bination of skill and simplicity which is seldom witnessed. The turbid fluid is poured into a vessel, with layers of sifted gravel or small pebbles, in different gradations of size, at the botton, and con- nected somewhat like the Turkish filtering wells, with a similar vessel, with like sjrata or layers, in progressive degrees of fineness, through which the water, however foul, on its entrance into the first vessel, now rises clear and pure in this. Had Mr. Peacock, who is one of the first architects in the world, been a poor or a mercenary man, this invention mi^rht have obtained him a large fortune : .but, being neither one nor the other, though this gentleman secured his right by patent, and he was only solicitous of its being adopted from philanthropic motives, and has probably lost more money

32 TH£ NEW FAMILY

Ulan he hfts gmaed by the invention. When its use hecom^ duly appreciated, some future manufacturer of Mr. Peacock's filtering macliines may probably reap (he advantage. A specimen of k^ machine is deposited in Guildhall, London, and, though capable of yielding a constant and pure stream of three hundred gallons in twenty-four hours, it does not occupy more room than a comnaon ^largedripor filtering stone, with all its accompanying apparatus: that nothing may be wanting to its perfection, it is easily -deansed, though seldom necessary, in the short space of a single minute. Nothing, therefore, is easier than for brewers, distillers, dyers, &c. who are so inclined, to have all their water filtered by means of Mr. Peacock's invention, which is capable of being extended to any magnitude, at an expense which cannot be the smallest object to the generality of persons concerned in those respective manufac- tories. This invention, could it be brought into general use, might be considered as a blessing to the nation. At sea, if the strata may be so fixed as not to be too much disturbed or deranged by the shp's motion, which seems very possible, the use of such a machine must be so great, that no vessel ought to sail without one* A little char- coal| from its antiseptic quaUty, might -perhaps be introduced with advantage among the stiata of gravel. The want of filtered water gives rise to more nephritic complaints than is imagined*

^ Management of Coffee in France.

Those who wish to have excellent coffee, in France, roast it every day as it is used : they even say, that it should be roasted, ground, infused, and drunk, in the space of two hours ; and assert that, if these processes be longer in succeeding each other, the coflee loses much of that volatile spirit which constitutes all its agreeable flavour The quantity commonly used is an ounce to five cups of spnng wa- ter, to produce four of good and clear coffee. In the mean time, it is usual to throw their coffee grounds into a vessel, boil them half an hour, and leave them to^ settle : this infusion so well serves for a third part of the coffee in powder, that in a coffee-pot of fourteen cups of pure spring water, which should have three ounces to be good, two ounces with this infusion will be of equal strength and good- ness. The operation of boiling the grounds is performed, in large coffee-houses, five or six times every day. This is the common way of making coffee throughout France, where it is generally drank with sugar and cream ; while, at different coffee-houses, and in par- ticular families, vanilla, isinglass, and other ingredients, are also in- troduced, as they have lately been in England. The French, beside breakfasting often on coffee, usually drink two cups about half an hour after dinner, to hasten digestion, or abate the fumes of wine and liqueurs when they have been taken to exceed the bounds of ne- cessity. I

.?n invaluable, though cleanly and easily made Mixture^ for effectually destroying those noisome J^ermin Bugs,

Mix half a pint of spirits of turpentine and half a pint of best

iiceifeiPT-Booit.' 33

rectified spirits of wine in a strong bottle, and nM in smaU pieces about half an oance of camphtre, which will dissolve in a few minutes. Shake the mixture well together ; and, with a sponge or brush dip- ped in it, well wet the bed arid furniture where the vermin breed. This will infallibly destroy both them and their nits, though they swarm. The dust, however, should be well brushed from the bed- stead and furniture, to prevent, from such carelessness, any stain. If that precaution is attended to, there will be no danger of soiling the richest silk or damask.

On touching a live bug with onYy the tip of a pin put into the mix- ture, the insect will be instantly deprived of existence, and 'should any bugs happen to appear after using the mixture, it will only be from not wetting the linen, &c. of the bed ; the foldings or Hnings of the curtains near the rings or the joints, or holes in and about the bed or head-board, in which places the vermin nestle and breed ; so that those parts being well wetted with more of the fixture, which dries as fast as it is used, and pouring it into the joints and holes, where the sponge, and brush cannot reach, it will never fail totally to destroy them.

The smell of this mixture, though powerful, is extremely whole- some, and to maiiy persons very agreeable. It exhales, however, in two or three days.

• Only one caution ijs necessary ; but that is important. The mix- ture must be well shaken when used ; but neiver applied by candle- light, lest the spirits, being attracted by the flare of the candle, might cause a conflagration.

Grand Ptiscm, or Diet Drink of Health and Longevity^ by a celebrated French Physician^ who lived nearly a hundred and twenty years.

The famous inventor of this admirable prolonger of human exist- ence was Monsieur De Sainte Catharine ; who, by taking it himself for a fortnight, three times a year, before winter, toward Easter, and during the greatest heats of summer, lived to the age of nearly an hundred and twenty years. This ptisan is pronounced useful to ail sorts of persons : if they are ill, to cure them ; if well, to preserve them in health. It is even good for infants ; and, above all, excel- lent for old people. An infinitude of facts attest its wonderfuf ef- fects. It is thus directed to be prepared : Take about a quart* of the best-sifted and well-washed oats, and a small handful of wild succory roots newly drawn out of the earth ; boil them gently in six quarts of river water for three-quarters of an hour, and then add half an ounce of crystal mineral, and three or four spoonsful of the best honey, or a quarter of a pound of it in weight. Let the whole now boil half an hour longer ; then strain it through linen, put the liquid MATi earthen vessel, and leaVe it covered to cool. For persons of a bilious habit, only half the quantity of honey should be used, as the sweetness has a tendency to increase the bile. Two good glasses of this ptisan should be drank every morning fasting, without eating any thing for Isome hours ; and the same quantity three hours after

34 TSfi MBIV ITAIU&T

diaoer. This c^urae must be coBlinued (w IburUen days, si^^iout bleedtng or confiaemeoty or taking broth, new-laid eggB, or anj other particuUjr diet, but in all respects Jiving aa uaual« The w^Jt and iafiroa need only take a single glass, and they will not fail to feel the good eifect. It is natural thai {persona who are totf> groBs and ^^oetiTe should commence with some, previous purgative ; after which this remedy will prove more efficacious. This ptisan is easy to take, and pleasant in its operations ; not occasioning any griping pains or other disagreeable sensations : at the same time, it perfectly ^eanses the reins, is very diuretic, greatly promotes expectoration ; purges the brain ; cleanses the lungs, the liver, and the spleen ; expels pu- trid and malignant humours, all pain from the head, gravel, and even stone when newly formed ; cures tertian and quartan ague^, bowr^ ever inveterate ; all colics and pleurisies ; the itch, blotches, and other foul eruptions ; and, in short, every kind of heaviness, lassi- tude, and general debility. It rouses the senses, clears the sight, excites appetite, and gives rest and sleep. It refreshes, feeds, and conveys perfect health ; and even seems atill sensibly operating, and doing good, for a month or two after it has been taken* It is, beside all this, very nourishing. Instead of weakening, as is the c:ise with the greater part of other remedies, it absolutely strengthens: and, during the dog-days and greatest heats of summer, when medi- cines in general are subject to become dangerous, and even fatal, \\iis is in fact more salutary than at any other season. It might, in- deed, be taken every day without doing the smallest injury ; the party taking cane, during intensely cold weather, to keep constantly warm. To attain long life, it will perhaps be sufficient to take it for a fortnight once or twice in the year ; if once only, during the great heats, as the best season for its use. This panegyric, however great, is translated almost verbatim from a most respectable Fr»ach author. It is undoubtedly an excellent medicine.

Curious and Simple Manner of Kerning Apricots, Peaches, Nectarines, Plums, fyc. and eDen Figs, fresh all the Year. For this small but excellent article, we are indebted to no less a person than the celebrated Monsieur Lemery, one of the first che- mists France ever produced : Beat well up together equal quantities of honey and common water, pour it into an earthen vessel, put in the fruits all freshly gathered^jind cover them up quite close* When any ot the fruit is taken out, wash it in cold water, and it is fit for immediate use.

' Genuine Windsor Soap,

To make this famous soap for washing the hands, shaving, &c nothing more is necessary, dian to slice the best white jsoap as thin as possible, melt it in a stew-pan over a slow fire, scent it we^ with - oil of carraway, and then pour it into a frame or mould made for that purpose, ore small drawer, adapted in size and form to tW quantity. When it hag stood three or four days in a dry situation, cut it into square pieces, and it is ready for use. By this simple mode, substituting any more favourite scent, for that.of cftrraw^, all

l^omvfl MMj •iMt'tiieaiaeiveB «^ « good perfoined «o«p at the most trifling expense. Shaviiig<boxe9 maf be at ottce filled with the melted soap) instead of a mould.

mirt df Dying or Staimiig Leather Gloves^ to resemble the beautiful York Tan, Limerick Dye^ ^c.

These different pleasing hues of yellow brown or tan colour, are readily imparted to leather gloves by the following simple process t Steep safTron in boiling hot sofl water for about twelve hours ; thea having slightly sewed up the tops of the gloves, (p prevent the dye. from staining the instdes, wet them over with a sponge or so^t brush dipped into the liquid. The quantity of saffroa, as well as of water, will of course depend oa how much dye m^y be wanted ; luid their relative proportions, or the depth of col<>ur required. A common tea-cup will coataia sufficient in quantity for a sii^e pair of gloves. ^

Art of making Phosphoric Tapers or Matches^

In a tubular piece of glass four inches iong, and a single Mmi only internal diameter, closed at one «ad, put a small bit of phos-: phorus ; and pushing it to the extremity, introduce a taper covered elightiy with wax, to fill up the rest of the tube, w^iich must be her« inetically sealed ; when plunging the other end into boiling water, the phosphorus melts, and adheres to the taper or match. A line is usually marked on the ^lass with a flint, at about one^hird the length of the tube, where it is to be broken when the taper is wanted for use ; which being then briskly ikawfi oat, wili be A>ufld complete^ ly lighted by the phos^brus*

Easy Method 4}f prepmrmg Phospkorie B0tdes,

Heat a common glass phial, by fixing it in a ladleful of sand ; then, putting in two or three minute bits of phosphorus,* stir them about with a piece of red-hot iron wire, till the phosphorus is all spread over and adheres to the internal surface of the bottle, where it will form a reddish coating. When, by repeated introduciiens of the heated wire, this is completely effected, the bottle is to reipain open a quarter of an hour, and then be corked for use. One end of a common match beins put into a bottle thus prepared, on touching the phosphorus, and being suddenly drawn out, will be with certainty lighted. As there can he no particular danger of accidental fire from the use of these bottles; and, with reasonable care in using them, and keeping them closely stopped, a single bottle would last ft considerable time, and might, were the demand general, be replen- iahed^at a moat trifling expense : it may, possibly, in the hands of some ingenious and enterprising person, be finally made to super- sede the tinder-box, -that dreadfulVsonsumer of rags, and consequent onemy^tO'themAnufMsture of paper. Phosphorus is one of those grand discoveries of modem times, the chief utilities of which seem «o be reserved for a futi»e and wiser age.

36 TH»II«W WAMimW .

Siareh from Horse Cke$nut$.

The patent for Ibis useful invention and discovery is dated March 8, 1796 ; of course the exclusive privilege of extracting starch from horse chesnuts in the following manner was confined to the patentee till the expiration of fourteen years. We shall present our curious readers with the mode of preparing this starch in his lordship's own words, extracted from the specification in the Patent Office : << I iirst lake the horse chesnuts out of the outward green prieitly husks ; and then, either by hand, with a knife or other too(, or else with a mill adapted for that purpose, I very carefuNy pare off the brown rind : being particular not to leave the smallest speck, and to entirely eradicate the sprout or growth. I next take the nutB, and rasp, grate, or grind, them fine into water : either by hand, or by a miH adapted for that purpose. The pulp, which is thereby formed in that water, I wash as clean as possible through a coarse hair sieve ; and then, again, through a still finer ; constantly adding clean water, to pre- vent any starch from adhering to the pulp. The Tast process is, to put it, with a large quantity of water, about four gallons to a pound of starch, through a 6ne gauze, muslin, or lawn, so as entirely to clear it of all bran, or other impurities. As soon as it settles, I pour ofi* the water, and then mix it up with clean ; repeating this operation till it no longer imparts any green, • yellow, or other colour, to the water. I then drain it off, till nearly dry ; and set it to bake, either in the usual mode of baking starch, or else spread out before a brisk fire ; being very attentive to stir if frequently, to prevent its homing ; that is to say, turning to. a paste or jelly, which, on being dried, turns hard like horn. The whole proce^ should be conducted as quick as possible. The utility of this invention requires no comment. Should it come into general use, not only a vast consumption <^ wheat flour must be saved ; but, from the necessity of planting more ehesnut trees, for the sake of a fruit hitherto considered as of lio sort of value, much of that excellent and beautiful wood will be pro- duced for the many purposes to which it is applicable.

Patent Potato Composition to be used instead of Yeast.

For this ingenious contrivance, which introduces pot^tos as a sort of leaven for making wheaten bread, a patent was obtained by the inventor, Mr. Richard Tillyer Blunt, in the year 1787 ; which, of course, is now expired. The following is the process for this purpose, as described by Mr. Blunt in his specification : To make a yeast gallon of this composition, such yeast gallon containing eight beer quarts, boil in common water eight pounds of potatos as for eating; bruise them perfectly smooth ; and mix with them while warm, two ounces of honey, or any other sweet, and one beer quart of common yeast For making bread, mix three beer pinto of the above composition with a bushel of flour, using warm water m making the bread. The water to be warmer in winter than in sttoinier, and the composition to be used in a few honni after tl is

K uhI, as sooa as tlM sponge, or the mnrtam s( die eomposii- iioQ with the flour, begins to fall the first time, the bread should be made, and put in the oven.

• Britannic Elastic Gum*

For the invention of this curious and useful composition, a 'patent was obtained, in the year 1781, by Mr. Albert Angel :' who describes it, in his specification, as being very serviceable and useful in the severakbranches of portrait and house painting, by making the co- lours durable and free from peeling ; as of great utility in gildipg, painting, penciling, and staining of silks, calicos, &c, and in dress- ing silk, linen, and cotton, inUie loom, instead of gum or paate^ so as to strengthen the threads of the finest cottons ; as excellent for beautilying and fixing the colours on paper, equal to that done in India ; as of the greatest use for rendering the clay, or composi- tion, used, in modeling, sufficiently supple, and preveating its drying too fast ; and, lastly, not less efiectual in causing a transparency of colours fit for china and earthen ware, so as to stand baking or buru- tng. This Britannic gum is stated to be prepared in the following very simple manner : Put into an iron kettle, and melt -down to- gether, till the mixture become this compostUoa or elastic gum, a gallon of linseed or nut oil, a pound of yellow or bleached bees* wax, six pounds of glue or siflEO, a quarter of a pound of verdigrease, « quarter of a pound of litharge, aid two quajrts of spring or rain water.

Wat India Bitters, or^nti-BilioUts Drops.

Thb following is said to have been Tousaiaf s, laie £i»^>eror of Hayti, celebrated bitters, called by him anti-bilious drops, and used generally throughout the West ^udia islands : Take three drachms of Seville orange peel ; two drachms of gentian root ; otte drachm each of cardamoms, grains of paradise, and gallengals ; half a drachm each of nutmeg and ctoveS^ one scruple each of safiron and cochi- neal ; and half a handful each of camomile flowers a^d Roman wormwood. Infuse the whole in two quarts of brandyv rum, or Madeira wine ; and, after it has stood some time, pour off what is clear, and add to the ingredients a quart more of either liquor, though brandy is considered as best for the purpose. TUs, too, havisg re<- mained a somewhat longer time, and been occasionaUy shaken, may be in like manner poured ofl*for use. Two tea^spoo^ul,^or some- what less, are directed to be taken, an hour before dinner, in half m glass of wine.

Oxymel of Garlic for Astfimatic Complaints, Rheumatism, fyc

» a genial sense, oxymels are any compositions of honey and vinegar boMed to the consistence of a syrup. Simple oxymel, for example, is merely clarified honey melted in an equal weight of wa- ter, with the addi^on of as much vinegar as water, boiled to the con- sistence of a syrup, and even this, taken about half ^an ounce at a time^ is said lo alteouate gvoss huaooars, carry &w&j stimy omtti^.

^O TBX KKW TAUMXJ

^pen old ftoppafM ami obntiuetioM of the kiagt, and reiaova

phlegm, with whatever else occaaiona shortness of breath. In the humid asthma., for promoting expectoration and the fluid secretions, &ۥ the ozymel of garlic seems to stand in still higher estimation with the faculty. It is thus made : Boil, in a pint of vinegar, half an ounce of cleansed carrawav and sweet fennel seeds, for about a quarter of an hour ; then take it oflfthe Are, slice in t&ree ounces of garlic, and cover it closely up. As soon as it becomes cold, the li- quor must be strained and expressed ; and mixed, by the heat of a water bath, with a pound and a quarter of clarified honey, to a pro^ per syrupy consistence. A tea-spoonful or two of this oxymel, taken occasionally, particularly night and morning, will scarcely ever fail of proving beneficial to all persons afflicted with an asthma. It is also frequently serviceable in rheumatic complaints, especially when as^ sisted by warm embrocations.

The Honourable Mr. Charles Hamilton's Method of making Grape fVines, fully equal to Champaign and Old Hock^Jrom the Pruit ofhts beautiful Vineyard at Pain's Hill, in Surry^ England.

Ths vineyard belonging to Pain's HiH, one of the finest country residences in the united kingdom, is situated on the south side of a gentle hill, the soil being gravelly sand. It is planted entirely witi two sorts' of Burgundy grapes : tbe Avemat, which is the most de- licate and tender ; aild the miller's grape, originally so named frooi the powdered whiteftess on the leaves in the spring, called in Eng- land the Black cluster or Burgundy grape. We shall give, in the Honourable Mr. Hamilton'^s own words, his valuable account of (he process pursued, and its successful efiect : " The first year I attempt- ed to make wine in the usual way, by treading the grapes ; then let- ting them ferment in the vat till all the husks and impurities formed a thick crust at the top, the boiling ceased, and the clear wine was drawn off from the bottom. This essay did hot answer. The wine was so very harsh and austere, that I despaired of ever making red wine fit to drink ; but, through that harshness, I perceived a flavour something like that of small French white wines, which made me hope 1 should succeed better with white wine. That experiment succeeded far beyond my most sanguine expectations, for, the very first year I made white wine, h nearly resembled the flavour of Champaign ; and, in two or three years more, as the wine grew stron- ger, to mj great amazement, my wine had a finer flavour than the best Champaign I ever tasted. The first running was as clear aa spirits ; the second running was'oeikle per drix, or partridge-eye co- lour { and both sparkled and creamed in the glass like Champaign. It would be endless to mention how many good judges of wine were ^ deceived by my wine, and thought it superior to any Champaign they, had ever drank. Even the Duke de Mirepoix preferred it to any other wine. But, such is the prejudice of some people against any Ihing of English growth, I generally found it most prudent not to de clare where it grew till after they passed their verdict on it» IW

SECEIPT-BOOC.

39

Burest proof I cao give of its excellence is, that I have sold it to wine merchants for fifty guineas a hogshead ; and one wine merchant, to whom I sold five hundred pounds worth at one time, assured me he sold some of the best of it from seven shillings and sixpence to ten fihilUngs per bottle. After many years experience, the best method r found of managing it was this : I let the grapes hang, till they had got all the maturity the season would give them ; then they were carefully cut oJOT with scissors, and bronght home to the wine barn in small quantities to prevent their breaking or pressing one another. Then, they were all picked off the staiks, and all the mouldering or green ones discarded, before they were committed to the press ; where they were'^U pressed in a few hours after they were gathered. Much would run from them, bef<!>re the press squeezed them, from their own weight on one another. This running was as clear as water, and as sweet as syrup ; and all of the first pressing, and part of the second, continued white : the other pressings grew reddish, and were not mixed with the best. As fast as the juice run from the press into a large receiver, it was put into the hogsheads, and closely banged up. In a few hours, one would hear the fermentation begin ; which would soon burst the casks, if not guarded again by hooping them strongly with iron, and securing them in strong wooden frames, and the heads with wedges. In the height of the fermen- tation, I have frfaquently seen the wine oozing through the pores of the ^taves. These hogsheads were left all the depth of winter in the cold barn, to have jthe benefit of the frost. When the fermen- tation was over, which was easily discovered by the cessation of the noise and oozing, (b«Jt, to be more certain, the pegging the cask showed when it would be quite clear,) then it was racked off into clean hogsheads, and carried to the vaults, before any warmth' of weather could raise a second fermentation. In March the^hogsheads were examined. If they were not quite fine, they were fined down with common fish glue or isinglass, in the usual manner ; those which were fine of themselves were not fined down. All were bot- tled about the end of March ; and, in about six weeks more, would be in perfect order for drinking, and would be in their prime for above one year : but, the second year, the flavour would abate ^ and Would gradually decline, till it lost all flavour and sweetness. Some, that I kept sixteen years, became so like Old Hock, that it nright pass for such to one who was not a perfect connoisseur. ' The only art I ever used to it was, patting three ponhds of white sugar-candy to some of the hogsheads, when the wine was first tunned from the * press ; in order to conform to a rage that prevailed, to drink none bat ' very sweet Champaign.*' In the astonishing success of this pro- cess, we see demonstrated how little assistance from art is required by nature, provided that little be judiciously applied.

Art of Extracting Spots of Grease^ Tallow, Oil, fyc. from Fa- luable Books, Prints, and Papers of all Sorts^ without the smallest Injury to the Printing or Jrriting,

The fre(}u'ency of such accidents as spot with grease valuable :

40 TtlS NEW FAKILT

Milled boolw, priiita» ledgers, and other aeooont Ufbk^ as.weS wb lettera and wriliogs of all descnptiona, renders the a»ethod of reslor- iog them to their pristine purity of ap)>earsnce an article of no little importance. For this purpose, the following is the exaet process : Having in readiness some common blotting paper, gently warm (be spotted part of the book, or other article damaged by grease, tallow, or oil ; and, as it melts, take up as much as possible, by repeated applications of fresh bits of the blotting paper. When no more ciib thus be imbibed, dip a small brush in the essential oil of welUrecttfie4 spirit of turpentine heated almost to a boiling state ; and wet with i4 both sides of the paper, which should also be at the same time a lit- tle warm. This operation must be repeated till all the grease be ex* tracted : when another brush, dipped in highly rectified spirit ef wine, being passed over the same part, the spot or spots will entirely dis- appear, and the paper re-assume its tH-iginal whiteness, wilbout de«- triment of any sort to the paper,, or any printed or written clM«acleiie previously impressed thereon.

Blaikie*9 Patent Substitute for Gum^ in thiekemng Colours for Calico FrinterSj Sfc.

This useful article is thus described by Mr. Francis Blaikie of Glasgow, the patentee, in his specification : The gum substitute, to thicken colours for lioen and calico printing, and making ap or furnishing printers* colour tubs, and winch may also be applied to several other uses, is prepared by boiling any quantity of flax-seed in a sufficient quantity of water, till the whole substance be extract- ed ; and, having strained it through a linen or woollen clotb, again boiling down the liquor to the consistence of a jelly. This is to i)e kept in a close vessel ; and, for preservation, to have a little strong spirits put in, or some sweet oil poured on the top. It might, how- ever, be preserved witfa bittersi The printer, in using this substitute, may either put a certain quantity into a gaHon of colour, according to the nature of it, and the particular kind of work to be done, and regulate himself by trial, as is common in using gum, or reduce the substitute by boiling it in water to the consistence that may be fbimd requisite.

French Method of Making Garlic Vinegar,

This, which is one of the favourite French vinegars, is thus sim- ply made : Steep an ounce of garlic in two quarts of the best white* wine vinegar, with a nutmeg soaked and cut in bits, and about a do- zen cloves.

Fin€ Tarragon Vinegau

The peculiar and agreeable spicy warmth which this slightly- bitter herb, the Artemesia dracunculus of the Linnsean system, com- municates to vinegar, makes it much used for that purpose, as well as in salada, soups, &c. throughout £urope. In Spain, and the south of France, it grows naturally to great perfection ; and it flourishes in the soil of our English gardens, where it. flowers in July, and produces r^e seeds in autumn. The best way of making

Rl:CEl*T-fiO0*. ' 4l

•tairagcm* vifie^r iir, by putting a quantity of the Jfresh \eky^8 loosely into a jar, and th^n titling it up with vinegar to the height first occu- pied by the leaved ; if, for example, the jar must be thus apparentJj filled, there will be «til1 room enough for the proper quantity of vinegar. After it has thus remained two or three weeks, chiefly in the Attn or other warm situation, it may be strained off, and passed through a cotton OT flannel jelly-bag ; and, if not sufficiently fine for putting itp in bottles, is to be cleared iti the usual way, either by means of isinglass or a little alum water. It is commonly kept in large bottles, %hich i^hould be well corked, and placed in a dry situation. As tar- ragon id strongly recommended to be eaten with lettuce, this vinegar fnay-te «otae measure supply the place of the herb : as a corrector of tioMne^s, it is aidd advisable to* be used with cucumbers, &c* \E%e famous Evelyn says, that tarragon is not only highly cordial, but 4HendIy to the Head, heart, and liver, and a great corrector of the ilf^akhciss df iM ventricle.

Vinegar 4^ Rosei^

This €de imd b«(liUt$(lil Vihegat is made by pourrag the best white wise vinegat" iffto a jkr bt beetle loosely filled with rose leaves, and leliting it rettiaiti atiid be treiit^d Exactly after tho saTne manner as the tarragon ; pUt^n^, bftwev^, kitd each bottle, a lump of refinled sugar.' Preeiseljr ill thi^ Way «re fll&ro (d he made vmegars of gilty-flowers, •lder-ilower6, dse.

Cheap and excellent Blue Colour for Ceiling$y fyc. Boil, alowly^ for three hotirs, a pound of blue vitriol, and half a pound of the be3t whiting, in about three quarts of water : stir it frequently while 4>9iliilg) and alao oii taking it off the fire. When h has stood till quite cold, pour off the blue liqiior ; ihea mix the cak« of colour with good siste^and ua^ U with a plasterer^j? bruali ki the- same manner as whiiie'^fish^ ekher for -walte or coiiings.

Composition for deaiiind Marble Hearths ^ Chimney Pietes^ ■- Mabasterj ifc. Mix finely pulverized pumice atone with verjuice> soihi^haA oiMe * thaujsufficient to cover it | and^ after jt has atoof) M. btfur. or JiMe^ t dip a sponge in the composition, rub it well over tbe inaiibbiiorfda^ baster whidb require^ cleaning, wa^b it off vi|tb.WfMr«a.MI«ri:4ad dry' it "iyith clean Uoea or cotton pio^ha. n

Oft ^ Mahufitdturing the fine Red arid TiltbUf Morocco

Leather, as practised inCritri Tartary, The celebrated Tour of Mrs. Guthrie, in Taurida, oc.the Criin^ • comnlonly called Grim Tartary, which was made by that iady; in 17^,. and 1796, furnishes the particulars of this interesting article. In ^ the city of Earasubazar, Mrs. Guthrie informs us, there is an anqevL^'^ manufactory of Morocco leather, where great quantity are* prep^^'^ with the skins of the numerous flocks of Tauric goats. Tne process ia thus described : After steeping the raw hides in cpld water fifr twent^-feur hoarier, td ftee them ft'onfi the blood and other ijnpurlfiea,

.42 TBS HKW ffAKltT

the ilethj pttrta en scniMd off with profwr iQatnian»nte ; wksn lfa€f ' are macerated for ten days in cold lime water, to loosen the hair, which is likewise scraped oflTas clean as possible. Being then soak- ed in cold common water for fifleen days, they are trod or worked under foot in a succession of fresh waters ; lilU at lengtli, an admix- ture of dog's dung being added^ they receive a second scraping, and are drained of their humidity. They next proceed to what they do- nominate feeding the skins, by steeping them four days in a cold io- fasion of wheat bran ; and then in a decoction of twenty-eight pounds of honey to five pails of water, cooled to the temperature of milk from the cow. AQer renMiining thus steeped the same period, they are put into a vessel with holes at the bottom, and pressed till all the liquid has escaped. Lastly, they are steeped, for another four days in a slight solution of salt and water, one pound only to five pails, when the leather is quite ready for the reception of the dye* A strong decoction of Artemisa annua, or southernwood, in the pro* portion of four poaods to ten pails of water, seems to be the basis of all the different colours which ^y gii% to the Morocco io the Taurida, Aatracan, and the other cities formerly belonging to the Turkish empire, where the sceret has till now remained. When a t-ed colour is required, one pound of powdered eoohineial is graduaUr stirred iiito ten pails of the fine yeUow deeoetion of Arterotaa, with t\e or SIX dracbois of alum spread on the leather, in a proper ves sel. They are next worked under foot, in an infusion of oak leaves in warm water, till they become supple and soft ; when they are finished, by being rinsed in cold water, rabbed over with olive oil, and calendered with wooden rollers. Yellow Morocco leather is dyed with a stonger decoction of Artemisa, twenty pounds to fifteen pails of waler ; nothing being added, but two pounds of powdered alura, which is gradually introduced, by half a table spoonful at a time. Each skin is twice stoned, previously to the final operations of oil- ing and calendering. It is also neceamry to remark, that the skins are prepared inasomewhati different modefdr the yellow Morocco leather, than for the red. Neither, honey nor salt is used ; but, in-^ stead of the decoction of honey, immediately after the skins are taken out of tbe wheat bran infusion, they are steeped two days in an infusion of oak leaves : after which, they are next rinsed in cold water, and- thus' made ready for staining yellow. Mrs. Guthrie can-* didly aokno#ledges, that the above is all the certain information which she has been able to obtain on this curious subject ; 'as she could by no. meftns dopend on the vague reports which she fand heard relative to the colouring matter added for staining the green and blue kiods. It may, however, be presumed, that the light, which tbis lady has thrb^tionthe process of dying Morocco leather in ge- nenil, will sufiiciently guide our manufacturers to a judicious search after those particular but inferior objects, which yet remain undis- covered.

Turkish Rouge ; or. Secret of the Seraglio for making an admirable Carmine, f nrvsE, for three or four da^s, in a bottle of the finest white viae .

4M»tlf*MI001C« 43

tvitiasftF, Uf E {»o«iii «f Ftfmaiiibour^ Brasil wo6cl, of a golden red colour, wen pounded m a mortar. Boil tiiem together half an houx* fltrain them through linen, and place the liquid again over the lir^. In the mean ttme^ having dissolTed a quarter of a pound of alum is a pint of white wine vinegar, mix the two Hquids, and stir them wel. together with a sfiatula. The scum which now arises, on being carefully taken (^ and graduaHy dried, will prove a most beautiful deiicatey and perfectly inoffensive, t<^uge or carmine.

Purified Syrup cf Molutsei. In many parts of the contkient of £urope, a method has for some vears b^en successfully practised) on a large scale, of divesling mo- lasses, vulgarly called treacle, of its peouhar ma^vkjcih and unplea- ^ saot taste, so as to render it, for many purposes, little less useiiil ^ and pleasant than sugar. Indeed, unless it be for cordials mixed with spices, or in domestic dishes wiiere miUc is ah ingredient, it may very generally be substituted for sugar. The process for thus pre* paring it is sufficiently simple, and by no means expensive : Boil twelve pounds of molasses, with three pounds »£ coarsely- pounded charcoal, in six quarts of water, over a slow fire. After the mixture has-been, stirred together, and simmered for at least half an. hour, decant it into a deep vessel ; and,, when the charcoal has subsided, poM^r off the liquid, and again place it over the fire, that the super- fluous water may evaporate, and restore the syrup to about its ori- ginal consistence. Thus refined, it will produce twelve pounds of a niild and good syrup, proper for use in many articles of food, &c.

Art of preparing a fine Red Lake from Dutch Madder.

The use of madder, in dying a fine red colour, and also as a first tint for several other shades, has long rendered it famous among dyers ; and, by the following process, it will afibrd a permanent lake «f a fine red, applicable to every purpose of painting : Dissolve two ounces ^the purest alum in three quarts of distilled water previously boiled in a clean glased vessel, and again set over the fire. TVith- araw the solution as soon as it begins to simmer, and add to it two ounces of the best Dutch madder; then, boiling it up once or twice, remove it from the fire, and filter it through clean white paper. Let the liquor thus filtered stand all night to subside; and, next day, pour die clear fluid into the glazed vessel, heat it over the fire, and gradually add a strained solution of salt of tartar, till the madder be •vhoUy precipitated. The mixture must now be agam filtered, and foiling distilled water be poured on the red powder ttM l4ie fiuid no' «onger obtains a saline taste. Nothing more is miw necessary, but ^ dry the lakej which will be of a deep red colour. If two parts of madder be used to one of alum, the shade will be still deeper ; and, if one part of the latter article be added to four parte of the former, a beautiful rose colour will be p30t^>«eed.

Clarified Goose Grease* Goose grease is a valuable but neglected article inmost famittea^ «nd| when properly clarified, forms a most delicate basis for majof

44 Tyi^.JKBf%jMMi>T

culinai; rw|K^M0,. ThU if ea^itjr i^fltaM liy^be §Momkg M»pfe process : On dcawing a gQoa^ sepami^iaU the utteinal ftt, aird put h by in a basin. When the goose is rousted, carefuliy preserve the dripping separated from the grayy, &c, 9^hich is most effeetualiy 4one on its getting quite cold. The si>oner this is put in a saucepatt, with the raw fat, accompanied by a small onion having three cloves •tuck intq it, the better. Being gently simmered, press it wkh a wooden spoon till the whole be melted ; the% having well acuBiiBed it, pass it through a sieve, into ajar capable of containing whatever quantity is likely to be thus added during the season. A moderate use of this article will render many dishes inconceivably savoury , particularly rice, thick soups, force-meats, &c. It should be served out with a wooden spoon ; and* if kept in a cool place, properly co- Tcred, will continue .sweet and good the year round.

CoiAfositionfor Hesioring scorehed Linen.

Tbe IbllowiBg composition will be found completely to restore Knen which has been scorched in ironing, or by hanging too near tne fire, &;c. accidents tibet too frequently occur ; and, hitherto^ without any effectual remedy : Boil to a good consistency, in half a prat o* vinegar, two bunces of fullers' earth, ap ounce of hen's dung, naif an ounce of cake soap, and the juice of two onions. Spread tma composition over the whale of the damaged part ; and, if the scorcn- ing were not quite throu^, and the threads actually coi|Lsumed, sdter sufferings it to dry on, anefletting it receive a sub^^yept good i^ask- ing or two, the place will appear full as white and perfect as any other part of the linen.

Easy Frenth Method to prevent Bacon from becoming Rufity.

When the bacon has been sialted ab^i a fortAighty put it in a bo^ the size oS the flitches or pieces^ to b^ p^reserved, on a good bedding of hay : and wrap each piece round- eBtire\y with hay, placing also a layer between every two flitchea ox p^ces^ The bo^ most, of course, ^ be closed, to keep out rats, &€, In this state, it will continue as good as at first, and without the possibility qf' getting nisty, for miieh lon- ger than a year, as has frequently b^en e^ptriexeed. It must, how- ever^ be kept in a place free. £roni damp.

Best Saxon Blue.

Mix an ounce of the hast powdered indigo with four ounces of oil of vitriol, in a glass body, and digest it for an hour with the heat of boiling water, frequenUy shaking the mixture. Then add three quarters of a pint of water ; stir the whole well together ; and, when • cold, filter it. This produces a very rich deep blue colour ; if wanted p|}er, more water must be added. The heat of boihng water, which la sufficient for this operation, can never spoil the colour. By pre- viously digesting the indigo in a large quantity of spirit of wme, dry. ing it, and then using it as above, a still finer blue may be produced ; but Aifl is not oflen judged necessary^ except foe very fine paM^*

mAcmrr-ttoen 4fi

Wh9 Rt9€re9id Mr. Gartwrigkt^s Acetmnt of ihii Wonierfd

EffUacy of Y^unt in the Cure ofPuind Diseases, The following account of the Reverend Mr. Cart Wright's firat

^ discovery, and subsequent experience, of the good efiects of ad- ministering yeast in putrid sore throats, fevers, &c. cannot be too generally made known : — " Several years ago,*^ says this gentleman, for we shall transcribe verbatim his own highly interesting narrative,

, ** I went to reside at Brampton, a very populous village near Ches- terfield. I had not beeti there many months before a putrid fever broke out among us ; and, finding by far the greater number of my new parishioners much too poor to afford themselves medical assistance, 1 undertook, by the help of such books on the subject of medicine as were in ray possession, to prescribe for them. I early attended a boy about fourteen years of age, who was attacked by this fever ; he had not been ill many days, before the symptoms were unequivocally putrid. I then administered bark, wine, and such other remedies as my books directed. My exertions, however, were of no avail : his

^ disorder grew every day more untractable and malignant, so that 1^ was m hourly expectation of his dis3olution. Being under the abso- lute necessity of taking a journey, before I set off I went to see him, as 1 thought for the last time ; and I prepared h(s parents for the event of his death, which I considered as inevitable ; reconciling them, in the best manner I was able, to a loss which I knew they ' would feel severely. While I was in -conversation oo this distressing subject with his" mother, I observed, in a corner of the room, a small tub of wort working. The sight brought to my recollection an ex- periment I had somewhere met with, of a piece of putrid meat ' being made sweet by suspending it over a tub of wort in the act of fermentation. The idea instantly flashed into my mind, that th«) yeast might correct the putrid nature of this disease : and I instantly gave him two large spoonsful, telling the mother, if she fbupd her son better, to repeat this dose every three hours. I then set out on my journey. On my return, after a few days, I anxiously inquired about the boy, and was informed he had recovered. I could not re- press my curiosity. Though I was greatly fatigued with my journey, and night was come oh, I went directly to where he lived ; which ■ was three miles off, in a wild part of the moors. The boy himself opened the door ; looked surprisingly well ; and told me, that he'- felt better from the instant he took the yeast. After I left Brampton, I lived in Leicestershire ; and, my parishioners being there few and opulent, I dropped entirely my medical character, and would not , even prescribe for any of my own family. One of iny domestics falling ill, accordingly the apothecafy was sent for. The Vcirvant's Complaint was a violent fever ; which, in its progress, became putrid. Having great reliance, and deservedly, on the apothecary*s penetra- ; tion and judgment, the man was left solely to his management.'^ His disorder^ however, kept daily gaining ground: till, at length, the ' apothecary considered him in very great danger. At last; finding' '' every effort to be of service to him baffled, he told me, he consi- dered it as a lost case ; for, in his opimon, the man could ndtsurviv# *^

determiiMd lo tiry th« «libeto of jwl, ajid giiv« him two. ifj^e tea- ■poontfuL In fifteen minutes from taking it, his pulse, tii/QUgh still feeble, begaa to get composed and full ; and, in (birtj-two minutes, from taking the yeast, he mas able to get up /Vom his bed, and waUk in his room. Af the expiration of the siecond hour^ I gave him a basin of s8go» with a good deal of lemoR wiqiiQ, and gingi^r in^ it, and he ate it with aroetite. In another, hour, I repeated the yeast ; an hour M^erward, I gare him the bark ; and, the next houi^ he had food. He had) next» another dose of yeast ;• and then went to bed, being nine o'clock. I lyent to him next mprning, at si^ o'clock ; ^ben he told me he had had a good ni^hl« i^4 was regavered. {, how- ' ever, repeated his medicine, and he was abl^ to go about his busi- ness as usuah A year after this, as I was riding pa^t a detached farm-ho«se at the outskicts. of the vill^gfe, I observed the farmer's daughter standing al the dopr apparenUy in gr.ea.t aQj^ctipn. On in- quiring into the cause pf hf^r distress, she told me, her father was df fngk I dismounted, and went into the hquse.to see him. I found nim in the last stage of* a putrid fever ; his tongue was black t his pulse was scarcely per,ceptible ; and he lay stretqbed out, like a corpse, in a slate of drowsy insensibility, f i)»niedi.at^iy procured some yeast ; which I diluted with watei:^ mi poured down his throat. I then left him, with little hope of his. recovery. I retumod to him. in about two hours ; and found him sensible, and able to converse. I then gave him sr dose of bark. He aflerward took« at a proper, interval, some selreshment, I continued with him till he repeated the yeast ; and then leA him, with directions how to proc|B<^d. . I called on him the next morning at nine o'clock, and found him. apparently wetly walking in his garden^ He was an old man,; upwards of seventy. I have, sinee, administered the yeast to above fifty persona labour- ing under putrid fevers ;> and, what is singular, I have not lost one patient." Dr. Thornton^ whose opportunities: ht^ve been gre^at, as Buperbtending phy^i^ian of thck General Dispensary, including the poor of nine parishes in Loudon^ has made frequent trials of yeast. In Su Giles's, parliqularly.,.^ among the numerous: poor of that crowd- ed district, he administers, in putrid diseases, after cleansing the first passages, i^othing else but two table sfoonsful of yeast in some porter," eyety, two. h9|irs; and, ip about fifty successive cases, not a •iogJe.piUiwitrdied.M^r thi;^tre?^tment. Th^ following cases are selectedi fr cm ibis, physician's supcessfiil oractiQe, as peculiarly in- teresti9(ijg» An^Dr. TtoxAtpq was accidentally Passing the shop of Mr. Bwrford,ia 'Tottenham Couri JLciad, he heard the shrieks oT a nao- ther,,agoivze4 at sepiogher child ,apparrently expire. These alarming screams i;enewed theistru^gles ofthceicbild'; and the nurse was, kt this , moment, threajLening to takp jiway the child, th^t it might 4io jh peace. The doctO](immedifitely gotdowaspraq tartar emetic, which qoickly acted on the, stomach ;i and, that operation ended, gave a, dose of rhubiM^b, to clear also the. intestines. He.tlien ordered the chitd yeast and water every two hours, with wine and bark; and, in three days, ^hP/fll!^^<^^iU^^'Up and well. The infection had spread to two

MM^piMOttiia Um samrfaooie. Waft lUa, aad aMiNW «lHiii^ IN putrid fie^er was attended hj awelled glaadst which had suppurated^ (ind threaHeaedtnortificatioii: witharobuat aenraatgiriv it took the ibim of a putrid sore throat. This girl aiao had aa eoietio, aad afler*^ wwrd rhubarb, Ibiiowed by yeast aa4 water efery twa houf si» The iinit efiect oi the yeast waa that of readenng the pulse fuller^ and diminishifi'git fifteen beats « miiRife : the blaoknees of her tongue soon began to assume- a dean and a red appeaianee ; and, wit^ut either b^k or wine, she was speedily restoted to health* In Husband* street, a very coniiaed situatioo near B.erwii;k*8treet« a malignant fever prevailed ; which, within a fortnight, had swept away six per- sons fiepm tbreet houses only, when Dr. Theiatoa was eaUed ini to the assistance of amother, whoky iathe saOHk btoA with her two children. She was delirtous i and violently rejected boih foe^d audi mediciae, with which she was^ cons«que»ily, obliged to be drenched* Afler an emetiQ and cathartic had been got down each, herself and duldren were all put on the same plan : that is, each was made to swallow, every* three hours, two-thirds of a glass of fresh porter, with two table spoonsM of yeast, and the Juice of heif a lemon* 1 he food givea at iatewals was the white of eggs, beat up with some su- gar and watetf ; the doctor judging that, as the white of eggs, even under the heat of a hea's body durii^ incubation, does i^ot corrupt^ hut actually serves as milk to the emWyoin the shell, this was of all things least liable to pntrefy* Strawberries, being uk season^ were also ordered; and, with this, management alone, she^ and her little &mily all rapidly reeoveied* More testupooies might ed^iiy he add« ed, and froi»<ii»everal other respectable practitioners ; but farther proofs seem unnecesaai^. to ealablisb doe prodigious efficacy of yeast, in one of the most fatali clasa i^ makuUes. with which human nature is peculiarly subject to be afflicted. Where» indeed, is' the family, winch has not sufiSBred by the dreadful ravages of som&putrid disease, which, under Providence, a knowledge of this simple but potent remedy, aad for whiokiwe.are indebted to the Reverend Mr* Car't*. wright^ might happily have . prevented I v

AdmrMe Cemmt^ or MoricfTy as made on, the Qot^old BilU^

*0n the Cotswold Hills, in Gloucestershire, where lime is dear, and sand not to be had, an excellent mortar is prepared at a moderate price. Invention is seldom more- successful than when it is prompted by necessity. The scrapings of the public roads over these 'hills, being levigated Hme-stone, more or less impregnated with the dung and urine of the animals travelling oh them, are found to be a most admirable basis for cement. The scrapings are- often used 'for ordii^ ^ nary walls ; and the general proportion, for even the best buildings, is not more than one part lime to three of scrapings. Thismoi:tar, ofless than ten years standing, has been observed to possess a stone-like tenacity, muc)| firmer than the cbttimon stone of the counfty : and, consequently, much harder than iie stones from whii^fa either ' the basis or the lime was made. The method of preparing this powerfhl ' mortar, or cement, is simply by oollecting die road flcrapingiiy sladt*

46 TBB MMW 9AmUM

wg dM yma, wmI miwg Ihem very Ihrnvi^y iag«tfiir ; emMhr picking out) as the niMa is worked over, the etonee or otker ibuioettstie which uuLj have been collected. For alone-work, tfaia is ^uile audi* cient ; for brick-work, it naight be neceasary to paaa the maienalii through a acreen or sieve, previoualy to their being luuted, and maclA up into mortar. Similar aompings may be coUecled, wherever linic atoAe is used aa a material in making or repairing rcMids ; this adnu- rable nortar c«n» therefore, readily he prepaied, in all ^uch plaices, with very little trouble or expense*

•Ancient British lAquor^ called Bragget.

This oaee fimiotts <4d British liquor is still made by a few respec- table families, chiefly in Wales ; from one of which we heve he^i favoured with an admirable method of preparing it. The /original Welsh name is bragod ; from which has been formed that of bragget, or braggot, for it is found both ways in the few old dictionaries and other books where it occurs, and simply defined as a dri^ eoneisl- ing of ^ney and spices. Were this correct, k*could only be con^ sidered as the W^sh appellation of mead or metheglin ; but, accord- ing to our information, bragget implies a combination of malt hquor with honey and spices, the best method of preparing which is as fol- lows : Take after the rate of a gallon of wat^ to a pound of honey, and stir it till the honey be melted. Then, adding half a handful each of roseoEiary tops, bay-leaves, sweet briar, angelica, balm, thyme, or other sweet herbs, with half an ounce of sliced ^nger, and a little nutmeg, mace, cinnamon, and a few cloven, boil tbem gently together fornearly half an hour ; scumming it well, till it looks tolerably clear. In the mean time, having prepared three gallcMw of the first runnings of strong ale, or sweet wort, mix the two liquids ipiite hot, with all the herbs and spices ; and, stirring tbem together for some time over a fire, but without suffering them to boil, stvain off the liquor, and set it to cooL When it becomes only the warmth of new milk, ferment it with good ale yeast ; and, after it has properly worked, tun it up, and hang a bag of bruised spices in the barrel, where it is to remain all the time of drawing. It is generally drank from the cask ; but may be bottled, like othe^ liquors, any time after it has entirely ceased to hiss in the barrel. A weaker sort of brag- get is sometimes prepared with the third runnings of the ale, a smal- ler proportion of honey, and the strained spices, &c. with a few fresh herbs ; the second runnings, in that case, being made the family ale. These arrangements, however, and other obvious deviations, are made according to the taste or inclination of the respective parties.

fVonierful ^ect of Potato Liquid^ in Cleaning SSfe, Wool- len^ and Cotton Furniture or iSpparely fyc. vnthotct Injury to the Texture or Colour.

F^R the oommuuioation of this valuable fliscovery to the Society > for th^ Encouragement of Arts, H^anufactures,. and Commerf$e» in . the Adelphi, February 4; 1805, Mrs. Morris obtained a pr<^^iiu of ; fifteen > guineas* from that truly honourable^ ii)stit\#oii^i iip,,^j^)^ef^,'

liSGfilPT-BOOK. - |9f

TraiiflietioQB of that jetr it is thus regularly described : Take raw potatoes, in the state they are taken out of* the earth. Wash them well : then rub them on a grater, over a vessel of clean water, to i fine pulp ; pass the liquid matter, through a coarse sieve, into anothei tub of clear water ; let the mixture stand, till the fine white par tides of the potatoes are precipitated ; then pour the mucilaginous liquor from the fecula, and preserve this liquor for use. The article to be cleaned should be laid, on a linen cloth, on a table : and, having provided a clean sponge, dip the sponge in the potato liquor, and apply the sponge thus wet on the article to be cleaned ; and rub it well on widi repeated portions of the potato liquor, till the dirt is perfectly separaded. Then wash the article id chean wat«r several times, to remove the loose dirt, it may, afterward, be smeolftied o dried. Two middle sized potatoes will be sulBGient foe a pint of water. The white fecula, which separates in making the mucilagi- nous liquor, will answer the purpose of tapioca : it will make a use- ful and nourishing food with soup or milk, or serve to make starch and hair powder. The coarse pulp, which does not pi^ss the sieve, is of great use in cleaning worsted curtains, tapestry, carpets, or other coarse goods^ The mucilaginous liquor of the potatoes will clean all sorts of silk, cotton, or woollen goods, without damaging the texture of the article or spoiling the colour. It is also useful in cleaning oil paintings, or furniture that is soiled. Dirty painted * wainscots may be cleaned by wetting a sponge in the liquor, then dipping it in a little fine clean sand, and afterward rubbing the wains- cot therewith. Various experiments were made by Mrs. Morris, in the presence of a committee, at the society's house ; and the whole process, on fine and coarse goods of different fabrics, was perform- ed to their entire satisfaction. This simple but very valuable dis- covery ma^ certainly be applied to many other useful purposes, as well as those which are here particularly enumerated.

JVw method of Clearing Feathers from their Animal OH.

The process for effecting this useful purpose, is thus described in the Transactions of the Adelpbi Society, who rewarded Mrs. Rich- ardson with a premium of twenty guineas for making the discovery : Take for every gallon of clear water, a pound of quick lime. Mix them well together ; and, when the undissolved lime is precipitated in fine powder, pour off the clear lime-water for use, at the time it is wanted. Put the feathers to be cleaned in another t^b, and add to them a sufficient quantity of the clear lime-water to cover the fea- thers about three inches when well immersed and stirred therein. The feathers, when thoroughly moistened, will sink dowi ; and should re-« main in the lime-water three or lour days : afler which, the foul liquor should be separated from the feathers, by laying them on a sieve. The feathers should be afterward well washed in dlean water, and dried on nets, the meshes being about the same firmness as those of cab- bage nets. The feathers must, from time to time, be shaken on ihe nets ; axid, a« they dry, they will fall through the meshes, and are to b» oaBfDQted for use. Tbe^ adnsissioa of air will be serviceable in tbe^

00 TfiC NEW rAMlLT ^

*

drying, and the whole process may be completed in about three weeks* The fathers, after being thus prepared, will want nothing more \han beating for use, either as beds, bolsters, pillows, or cushions. So efTectual is this method, and so preferable to the old and common way of stoving or baking, that an eminent dealer having sent to the society some bags of foreign feathers, which retained their unplea- sant smell after having been stoved the usual period of three days, Mrs. Richardson rendered them perfectly sweet and clean. ' This is a very important discovery ; more particularly as the feathers, by not being hardened with heat, certainly require less beating.

Mr, Seboitian GrandVt Restoration wr Discovery «f the old Venetian Art of preparing Grounds for Painting on Pan-- ndsj Copper^ or Canvas^ fy?

This ingenious gentleman, having long had the honour of being employed by the most eminent professors of the fine arts in Italy and England, and assisted and improved the processes ofpreparing canvases and the pannels, seems to have discovered, as far as ex- perience can prove, the manner of preparing either canvas, copper, or pannel, in the old Venetian stile ; an art which has been long lost, and to which it is well known that Titian, Paul Yeronese, Bassani, and other Venetian masters, owed much of the peculiar harmony, brightness, and durability, of their beautiful productions. Mr. Grandi, having communicated, for the public benefit, his entire process of thus preparing pannels, canvas, &c. for artists ; and also made other valuable communications wi(h regard to the preparation of oils, colours, crayons, &c. for painting and drawing ; was rewarded by the Honourable Society in the Adelphi for the encouragement of Arts, &c. with their elegant and honourary silver medal, as well as a pecuniary premium of twenty guineas. These, therefore, in per- fect concert with the design of that liberal and truly patriotic institu- tion, we shall contribute all in our power to make more generally known. Mr. Grandi's method of preparing pannels and canvases for painters is thus described : Break, grossly, the bones of sheep's trotters, and boil them in water till they are cleared from their grease , then putting them into a crucible, calcine them, and aflerward grind them to powder. Dry some wheaten flour in a pan, over a 6low fire ; then make it into a thin paste, adding an equal quantity of the pul- verized bone ashes, and grind the whole mass well together. This mixture forms the ground for the pannel. When the pannel has been well pumiced, some of the mixture or ground is to be well rubbed on a pumice stone, that it may be incorporated with the pannel : another coat of the composition is next applied, with a brush on the pannel, where it is suffered to dry, the surface being afterward rubbed over with sand paper. A thin coat of the composition is then ap* plied with a brush ; and, if a coloured ground be required, a coat or two more must be added, so as to complete the absorbent grouhd. When a pannel thus prepared is wanted to be painted on, it must be rubbed over with^ coat of raw linseed or poppy oil, as drying oil would destroy the absorbent.quaUty of the grotind ; and the paffitet** -

RECEIPT-BOOK. '51

isotouK 81k>o1<1 aiso be mixed vp-wttb ttie purified . ott for paintifig . hereafter meotioDed. Canvas groaads are prefmred by giving them a thin coat of the composition, and aflerward drying and pumicing them ; then giving them a second coat, and, lastly, a coat of colour- ing matter along with the composition. The grounds thus prepared do not crack : they may be painted in a very short time afler being laid ; and, from their absorbent quality, allow the business to be pro- ceeded in with greater facility and better effect than with those pre- pared in the usual mode. These valuable qualities have been suf^ ficiently ascertained, and are liberally avowed, by Sir William Beecfay and other Royal Academicians, whose names are added to Mr. 4»iandi'fl last commiiaicattoik

Method of Purifying the OH for ni^in^ up Colours.

Hakb some of the bone-ashes into paste with a l^tie water, so as to form a mass or balL Put this ball into the fire, and make it red hot; then immerse it, for an hour, in a quantity of raw linseed pi] sufficient to cover it. 'When cold, pour the oil into bottles ; add to it a little of the bone-ashes ; let it stand to settle ; and, in a single •da^y it wiH be clear, and fit for use.

Preparation of White, Brown, Yellow, Red, Gray, and Blue Black Colours, which never Change, and may be used either ^ . in Oil or fVnier*

WnitE is mclde by calcining the .bones of sheep's trotters in'fi eleai' open fire, till they become a perfect white, which will never change. Brown is made from bones in a sitnilar manner, only cal- cining from them in a crucible instead of an open fire. Yellow, or masticot, by burning a piece of sofl brick of ayellowisbcolour in the fire ; grinding a quarter of a pound of flake white with every pound oft>rick: calcining them, as well as grinding them, together ; and, afterward, washing the mixture to separate the sand, and letting the finer part gradually dry for use. Red, equal in beauty to Indian red, by calcining some of the pyrites usuaHy found in coal pits*. Gray, by calcining together blue slat^ and bone ashes pdwdered, grinding them together, washing the texAire, arid gradually drying it. Blub Black, by bttrhing vine stalks within a clo^e crucible and iii a sloW fire, till they become a perfect charcoal, which madt be well ground for use. *

Superior Crayons, of Permanent Colours ^ to be applied either in Water or Oil.

Thesis crayons, produced also by Mr. Grandi, are of a quality superior to any heretofore in use ; they are fixed, so as to prevent their rubbing off the paper when used, and may be applied in water or oil. This process of preparing the crayons is thus described : — They are*made of bone-ash powder mixed with spermaceti, adding the co- louring matters. The proper proportion is^ three ounces of sperma- ceti to a poand of the powder ; the spermaceti to be first dissolved IB ft pini of boiling water ; then the white bone-ashes added ; and ih^

&& rHJB KJMT FjUf ILT

trhoto t0b# wdU giomd togeMi«r, widi nunuolior iIm colouring matter as ma/ be neeessarj for the shade ef colour want- ecL They are then to be rolled up ia the proper formt and gradual- \y dried on a board*

Preparation of JjThite and Coloured ChaUcs.

Ip white chalk be required to work soil, add a quarter of a p<Hiad of whiting to a pound of the bone-ash powder; otberwis^y the bone-ashes will answer alone. Coloured chalks are prepared by grinding the respective oelouriag matters with bone-ac^>es. These

. several conunuaicatioos, relative to the preparation of groondsf oil, colours, crayons, and chalks, for paintats, were inosi respectabljr certified to the Society in the Adelphi, by 3ir WiUiam Beech/, and the following other Royal Acadetnicians, &c« Benjamin t^est, John

^ Opie, Martin Archer Shee, James Northcote, Thonuis Lawrence, Joseph Farrington, Richard Cos way, P.«f. Qe Iioutherbeurg, lUcb^ ard M. Pay^, and Isaac Pocock, ^^squires } who all confirm the good qualities of the pannels prepared hy Mr. Graodi, and geoemUy recommend his colours as useful and permanent* The nuUenaJs are certainly extremely cheap, as well as easy to be pfooKired^ and none of the processes for -preparation are at all difficult. .

Syrup of Damask Mo$^.

The Edinburgh Dispensatory describes syrup of damask roses as an agreeable and mild purgative for children, in dos^ of firpm half to a whole table spoonful. It likewise mentions, tha^t this syrbp proves gently laxative to adults ; and, with that intentiooi may be of service to costive habits. The method of preparing it| according tQ the London practice, Is as follows : — Take seven ounces of the dried petals of the damask rose, six pounds of double- refined sugar, and four pints of boiling distilled water. Macerate the roses, in ^e wa- ter for twelve hours, and then strain. Cvaporate the strained liquor to two pints and a half | and add the sugar, that it may be made a syrup. In the Edinburgh practice, it is prepared thus :<-7-Take one pound of the fresh petals of the damask rose, four pounds of boiling Water, and three pouxKls of double^ refined sugar. Macerate the roses i^ the water for twelve hours ; then> to the. strain? d inf^siooy add the sugar, and boU tbein to a sy^up in the usual manner, as di« rected for syrup of clove gillyflowers, &c.

.. ^ Syrvp ^fRed Ho^e^.

This, in the Edinburgh DtspenSHtQl^, is properly distinguished fforo thejsyrup pf damask roses y bieingT considered as mildly astrin- gent, instead of gently laxative.. It peems> however^ prmcipally valued on account of its beautiful red. colour. The manner of pre- paring it is almost the same as the London method' of making the syrup of damask roses, called simply syrup of roses : — Take seven ounces of the dried petals of red roses, six pounds of double-refined sugar, and five pounds of boiling water. Macerate the roses in the ^ater for twelve hours ; then beil a littlci and strain the Uqiior ; ad4

/Mrir ihevogftr, alW['M^ Hgtam fora)Hfl^. sll ttsi ib{6hiin syrup.

,Thera 18) it mast bi» eiMifbM^, ft limttea cHstmcfioh b^ween the London and fidihbur^ metbodit ef j^f^fpftring i^y^p of roses, ihucb in fkvour 0ldie Idtter^s MiperioF diseflnifnatien : (mrticttifttlj, as the dasaask rose, beside^ difl^ng ess^iitWfy in iUi medicinal effec^t, has

.kar odour almosi destroyed by drying ^ while the red raise leaves or {i^talsy on the contmry, are well hnown to gain increased fragrance %kMieaMUI)idri«d,

' 'T^% salubi#f of fifpi-uce bcei* Is universally acfenotvJerfged ; an^, 1l9t#jtl(staik[irl| its&i^ncible terebitithine flavoar, fprnls i^oiefreshing 'iiHd lively k ^mnief drink, that It begins fo be gi^eaily nsed. It it, 4H' jftvef, k pdwerfai aotis^c^rbutic : aixd, as it by no mean^^ offends the weakest stomach, whatev^f rioa/fye its effect on the palske, it is highly entitled to our attention, In situatioi^ where the green shoots and tops, &;c. are easily obtained^ it may be brewed immediately IrOlfl'the^ fildtead df frorn the extract ; '#hich^ libwever, is by no 9i1^miSo bo t^otn^^ljr eft^l^iii £i^ild, Wbei*e tliese tre^^ are Im rettfattably nUtD«(ro«is,'ahd^ ati^ sllVV^ay^' private! property. . The Kfjg^IiQr metfadd of bi«eWing sprdc^beer^' ak it i^ at present iii the HeiHi tt)atMChr pt^pared^ aiid so higll¥ fidmWM 1^ iti^ eiceskVe bftsfo- iioj^, k M fblldWs :^^¥(m* dght ga^s ^fcold wi^ei^ int6' a barref : ahd'then, b<yilihg eigWt galM^ more, put that kiaUd : tat%, add ti«^^ iMMnHd^ of ffii^l^ses, wi^ about half a ptotmd or l!h^ essence nf ^m^ atkdj oti ks getting a ikffe cooler, half a pint of good ale feasts • 'lw#h^te being well stiired, or h>lfed in the IwrreK mu^ »e left With «hP8 Wag but for two 'or ttoee days; after wfiiA^ th* tkpibr tUttf b6 immediately bottled, well corked up, anct pabl^ed lb saw-^doirt Of jfond^ when it win be ripe and fit for drink in a fortnight If l^pi-ill^e beer be "made immediately from the branches or cooes, ^ey hr6 reqtfi^ed to be boiled for two hours ; a{ler which, the iiquof k» to be streofied intd a barret, the molasses and ^east are to b^ added t^ the tdxfraef^ and to b^ in all res)pects t^elafed afler the same man- nier. Sprttee beer fsbest bottled iii *tone; and, fVom its Volatile natwr^, th^ithole should be immediately draiik when the bottle id Mee ioped^d* ...

Biaekmm^^ cdAroMd Oil Oohur Cakes fir Attists.

The following is the process^ as described in the transactkma of tl^e Society of Arts : — Take four ounces of the clearest gum iaas^ tich» and a pint of spiriti^ ef turpentine ) mix them together in a bottle, stirring, them frequently till tbe mastich be dissolved. Wber^ naste is required, some neat may be applied, but the solution is bet^ ter when made cold« Let the colour^ be the best which can be procured ; taking care ^t): % wMuG>g« ^<s« they are brought to the greatest possible degree of f^leness• , When the colour^ are dry, grind ^em on a h^d elose stone, for which pturpose pcu-phyryis besL in.spijits of tulpeql^ a dt)iail quantity of the ^iasCic&

varmsh. Lei thei coloUrd io ground become again dry ; then pre^

S4 TBS NSW rAMlLT

pare, m dm foOowiiignmaner, die ocmiposhion fer forndag liieiii into cakes: procure soipe ofthe purest and whitest spermaceti; melt it, in a clean earthen vessel, o?er a gentle fire ; and, when fluid, add- ing one third its weight of pure poppy oil, stir the whole wefi to- gether. These things being in readiness, place oyer a fiame or support the stone on which the colours were ground, with a charcoal fire to warm it beneath. This done, grind the colour fine widi a muller, on the warm stone ; after which, adding a sufficient qaanti^ of the mixture of poppy oil and spermaceti, work the whole to- gether with a muller to the proper consistence. Lastly, taking a piece of the fit size for the cake intended to be made, roll it into a ball, put it into a mould and press it, when the process will be coia- plete. These cakes, on being wanted for use, must be rubbed down m poppy or other oil, or in a mixture of spirits of t^rpentiao and oilt OS may best suit the convenience or intention of the artist.

A curious and useful Glue!"

Take an ounce of isinglass, beat it jLo shreds^ and put it into a pint of brandy ; when gradually dissolved, wUcb it soon us miii« gentle heat, strain the solution through a piece of fine ivualin, and the glue will be obtained, which is to be kept in a glass deeely atop ped. On being dissolved^ in a moderate beat, it is thiB, iransparebt^ and aln^ost limpid. When used in the manner of oommon glue, it joins together the parts of v^ood stronger than die wood itself is united : so that the pieces thus joined will break in a^y other |yaft sooner than where diey are glued together. . It is also reraarl»bltt, that, if saw-dust, or powdered wocfed, be made into a baH with this glue, the ball will prove solid and elastic ; so that it may be tamed and used as a bowl, without breaking. As the glue thus made vriHk brandy will keep long without corrupting, it is by no means an ink- proper form to preserve isinglass ready dissolved, for fining wines . and odier purposes. Another use of this^urious ghie is, diat of ks serving exceUendy for taking off impressioips of medab or ooins^ thus, if a little of it, when melted, b^ poured thiidy on anew, guinea, &;c. so as to cover the whole surface of the piece, an^i sufiened so to remain a day or two, till it become thoroughly dry, it will appear ha^ and trani^parent, like a piece of Muscovy glass, with the impression of the guinea in intaglio, as it is denominated, on one side, and in relievo on the other. This glue dries into a very etrongi tou^ and transparent substance ; not easily damaged bj^ ^ny thing but equepus moisture, which would soon dissolve it. This last reason renders it tinfit for any use where it would be much exposed to wet or damp air. Gomcpon glue, dissolved with linseed oil, is admirably calcu- lated to stand the weather ; a secret little known by those who would be most benefited by its adoption.

mrfolk Milk PunA.

STBEPthe thin parings! of seven lemons, and as many Seville oranges,^ in a pint of brandy, for three days. Then squeeze all the juice of these oranges and lemons into the brandy ; an4 ad4 three

pjnta of nun, three pints mpm of hxwuiff aad bUl pmt9 of water.

trrate a natmeg into two quarts of milk ; and, having) made it boil- ing hot, poiur it into the above ingredients, carefully keeping th^ whole well stirred till completely mixed ; then add two pounds of fine loaf sugar, which must also be well stirred. Let the punch thus made stand twelve hours, then strain it through a flannel bag till it appear perfectly bright It may, probably, require to be three or four times strained, according to the fineness or coarseness of the sugar, and other circumstances. ' When quite clear, this charming liquor is immediately fit to drink ; or will keep, if bottled, any length of time, and in all climates.

jlrt of making the Curious Sympathetic Ink*

This, carious ink has been long known in the world ; but the mnn* ner of preparing it, and means of proottfiiig the materials, as describe ed in various chemical books, rendered the task too discouraging to be often attempted. By the following easy method, however, it is readily accomplishable : — ^Take an ounce and a half of zafTre, which may be obtained at any colour-shop, «nd put it into a glass vessel* with a narrow and long neck, pouring over it an ounce measure of strongmitfous acid, diluted with five times tke quantity of water. Keep it in a warm situation, but not too hot, for about ten or twelve hours, and tiien decant the clearest part of the liquor* Having so done, pour nearly as much more diluted nitrons acid on the remain- der : which is to continue in the same situation, and for as long a time as before, and then b^ decanted and mixed with what was obtained by the first operation. This being done, diseelve in it two ounceH of common salt, and the sympatbetie ink is coo^iietely made* The property of this ink is, that the wiitto^ made with it, on cominon pa<* ' per, is legible only while the paper is hoi and dry ; so that, by ex- posing it, alternately, to the ambient air, and to tbe heat of a fire or burning sun, whatever is written may be twused to appear and dis- appear at pleasure. The universal knowledge of this seeret rather diminishes than increases the security of guilt in using it for any im* proper purpose; since detection is certain, from the nxmient suspicion takes plaoe, by akofly holding every letter or other doubtful paper to ihe fire, or in the warm rays of the sun.

Soft Sealing Wax^ for LnpreHimg Seah of Offiee, ^c*

This sealing wax, which is seldom used for any other purpose than that of receiving the impressions of sea!s of ofiice to charters, patents, proceedings in chancery, &c. is prepared, when to be used white, or rather uncoloured, by mixing half a pound of bees' wax, an oance and a half of turpentine, and half an ounce of sweet oil ; and carefully boiling them together, till the compound becomes of a fit consistency for moulding iiSto rolls, cakes, or balls, for use. If colour be wanted, it is readily obtained by stirring into the melted mass about half an ounce of a proper pigment, as in making the red ot other coloured hard sealing wax» ~

£6 run net^ nkstilT

TiTts useful article of domestic economy nighl e^Uy he made •■ ffre jpoKt>re£t families : — To every (juart of spring w^ter put % qiM»tM' of a pound of the coarsest sugar ; boil them together* ai^ ke«f> «kiai^ trnng the liquor as long as any scum rises. After pouriag it inlo « tub or other Vessel, let it fitaod till cool enough to work ; and tbea phic9 id it a toast spread with yeast, of a size propoftioo^d to ih% iiaantity made. Let it ferment a day or two ; then beat the yeast krto it, i^ut it into acag or barrel with a piece of tile or slatQ over the btuig-hole, and place it in a situation where it may best receive the heat of the sun. Make it in March, or the beginning of April, and it will be fit for use in July or August If not sour enough, which can seldom happen when properly managed, let it stand a month linger before it be bottledl ofl It may be \t^^ in stone or glass bot- tles. During the tioie ef making) It must never be disturbed, afler the first week or fen days; and thet^gh, i n very fhie weather, the bung-hole weuld be best left open a^ day, as it rtC^i be fatal to leave it open a single night, or exposed to any sudden rain, the great- est c«u]tion will in that case be neeessary. Prevjonsiy to its being bottled, it may be drawn off into e fresh cask ; add, if it fill a large barrel, a handful of shred isinglass may be thrown iu, or less in pro- portion to the quantity t this, after it has stood a few days, Will ren- der the viaegar fine, when it may be drawn c^, or bottled, for use* ' This sugar vinegar, though very strong, may be used in pi<^k1mg for sea-store or exportation^ without being at all towered ; but for pick- les to be eaten in ikigland it wtM heat mixing with at least an equal quantity of oold spring water. There are few picMesl^f which this vinegar need ever be boiled. Without beiting, it will keep Walnuts very finely, even for the East or West Indies ; but then, as Remarked in* general of pickles for foseign use, k niust be tinmixed With wateh If niMch vinegar he wade^ so as to require expensive casks, the out-' sides «h9u)d aiwajrs be peiated, for the sake of preserving ttiem from the in9iittioe;uf ihe weather^ dnring so maiiy months of ^jtposure to sun and rain*

Esbcettent Embrocution for the ^Qojfifkg-jppvgt.

All the dreadful consequences of the chin or hooping dough, and its commonly tedious dtmtiotii may he dbwate# tttie shoHlened by the following admirable remedy :-^Mix well fogethiSr half an ouncp ef ch of spirit of harts)iom and oil of amber { With which plen- tifully anoint the palms of the hands, the pit of (he stomach, the soles of the feet, the arm-pits, and the back bone, every mornii:^ and even- ing for a month, suflfering no water to come near the parts thus an- ointed, though the fingers and backs of the hands niay be wiped with a damp doth. It should be rpbbed in near the fire^ and care naturally i»ed to prevent afterwards taking cold. It is best to make only the aboee quantity at a time ; because, by frequently opening the bo^e, nnieh of the virtue will be lost. It should, by rights, be kept in a glass-stopper bottle. Indeed, the hartshorn is always thus kept by

iSne faeiilty ; Mid wliete klbrnss'so lai^ « part of the mixture, the Becessity of preventing its effluvia from escaping is eqiiiiHy great* These precautions taken, and the other directions followed, its u«b wMI seldom fail to be attended with the most complete success; fi^ueutly in a much shorter time than it is judged prudent to ad* vise it^ bemg ctotinued, as it can never possibly do the smallest injury even to the tenderest infants.

Sj^eedy Cwrt for a Sprain*

Take a large spoonful of honey, the same quantity of salt, and the white of an egg : beat the whole, up together incessantly for two hours ; then let it stand an hour, and anoint the place sprained with the oil which will. (}e produ/^ed, keeping the part well rolled 'With a good bandage. This is^^ said generally to have enabled per- sons vt^ith grained ankles,, freqi^ently more tediously cured than even a broken limb, and often leaving a perpetual weakness in the joint, to walk in twenty-four hpur^jpntiicely free from pain.

Singt^r and $itnple manner of preserving Apples from the effects 6f frost in jSTorth America.

Apples being projduced almost abundantly in North Americ^,- |i[nd for,ming ap article of chief necessity in almost every family, the greatest care . fs constantly taken to protect, them from frost at . . the earliest commencement of the winter sieason ; it being well Icnown, that apples, if left unprotected, are inevitably destroyed by the first frost which occurs. This desirable object, during their lon^ and seyere^winters^ is said to be completely effected, by only tbrowingover them a thin4iQen clath befpre the approach of frost, vben the fruit is never injured^ how severe soever the winter may Eiappen to prove. Yet apples are there , usually .kept in a small apartment, immediately beneatli the roof of the house, which is par-* ticularly apj^ropriated to tha^ purpose, and where there is never any fire. . irhis is a fact so well known, thtu; the Americans are. astonish- ed it should appear at all wonderful : and they have some reason to be so, when it is considered that, throughout Germany, the same method of preserving fruit is universally practised.^ from whence probably it made its way to North America. It appears that linen cloth only is used for this purpose ; woollen cloth, in particular, having been experienced to prove inefiectual. There seems abun- dant reason to believe, that even potatoes, might be protected from frost by some such simple expedient. This, also, like the preced- ing article, to which the principle seems so very analogous, merits high consideration; and for the same important reason, its capa« bility of conducing to the universal benefit of tiiankind, and the nu- merous animals under our protection.

Cure for Chilblains*

If, before any inflammation take place, the feet or hands affected are well washed morning and evening with hot water, or even with cold water nn ; going to bed^ it yr'M generally ttc^ tbeir progress ;

fP THE NEW rOKM MfU^rt'BQOlL.

Mipepially if warm socks or gtoveshe .ooi|stfi»tl|r in^n :^ b^t^ wli<ep they «f«.«ciiiai^ inflatoed, ^ a fQur $i^t» folM ffig tiiM>* «MI^ juure composed of ibur ounces of spirits of wuie and cuoipibii^ ajift ooe ouiice oi Veiiice treacle; which uitut be tied fivfuy oiglut on* %hfi chilblains till ihey quiie disappear. With llifisi|.j^«qi«M«NM^l|^]r wiii seldom or never b^ found to ulcerate; or^ as it .iscpimnaal/ called, to break :. when this happens, dissolve nn ounce of ^opsaioft turpentine in the yolk of an egg^ and mix it up into a bakam, with halt an ounce of laoup Wackf or eviasi soot, ami a drachm of oil or ' spirits of turpentme. Spread this balsam pn a plegit of i^nt l^rge enough entirely to cover the ulcer, tie it on with warm cloths over the part af^cted; and renew the dressings everv jpriorning an4 ^evening, which will speedily effect a cure. Soil fedth^r socks, if worn before the first approach' of winter^ iii, October at f^rth^si, and never suffbred to get wet or hard, will generally preserve frwri ctiil- blains even those who are most stihject to be troubled ViK^h t^^nGl.

Dditait Cream Cheese*

Takx to every quart of oew ^ilH a gill of ^reain, t&Ae.ttmrmii^ ture slightly warm, and put into It^s Uafe iefiHft.#s may be neces* sary just to turn it. The curd being cbine^ to use. t^e laag^nage of the dairy, lay a cloth on the vat or mould, ^teh may he tfre bot- tom of a sieve, but should be the exact mte of the int^hiied di^^se ; then, cutting out the curd 'with a skiniming dtsh, fill up the mould; luni the cloth over it, and leave it to drain. A$ the cord dra1n$ and settles, keep filling in more with a gentle ^e^sfite^ tHl ^11 thi^ whey is out, and <there Is sufficient substance for* the <^hees^. ft must be then tutired Into a dry cloth, aitd pressed i^tfi a moderdite weight, not exceeding two pomids. At night, ttis to b^ tdrrijerd' irtjtd a clean cloth ; and, the next niommg, v«r}' slightly sprinkled 'wfih. fine saft : after w^hich, if sufficiently dry^ it n^ay he'laid>^on a b^ of fresh nettle, strawberry, or a^h leaves ; covered oyer with more 5 and, being shifted and turned twice a day, having; |he lelav^ occa- sionally renewed, will, in less thafn a fortnrgjit, be suitfcieiitty ripen- ed for eating. If expedition 'be desirable, the matnrity of the ch^etej may be considerable hastened by keep'mg it in a ^ai*m\plAc6^ be- tween two peweer dilsbeS) and givlqg 'tt a IVesh bied ^ndicovei"lng'of Ifeaves e^ry day. , - . '

1^n% NEtV FAMILY RECfilPT-BOOK. '

J^age German method of Clarify- ing and Preserving Freely Butter 3

fyimi^ Elkftbetfl's ^S^ffiat

GiHtiluii€f Ftiat^^ Balsam 4

Lozet>ges for the Heart-burn f DeeoctioA for the Stone and

Gravel 5

Instant reliefftr a ^iri of ^

Bowels Jb.*

The true Daffy»fl Elixir ib.

IMBSIi

e

7

ib. kh.

Baylejr'a Bftte»l Qftkft« fiM> - Liquid BlaekiAg IneanyawMw>F<wMg»tiann<ir

Vapour for A &Msiil2hf0M To mdM FfBoSed^lAk Method of PoMiUiig IbMify

Stool ^r

^ Cottglis andftroiia«tapliiiai. Admimi Qfosofaifsi^ ¥«»*<:

« lure of Rfaeulteu-bi .' f ' OermMi O ufiofbr a Croii«lln|k»

tioit' ' .* ».. 8

Easy and effectual GttM^ibi

Wewi.- . •,... ' ' :ilL

tfenuioe <Lo^^geB £dr. dio

Biniy inethoarfiiiwiiiiin|iB^fa> .

pocilibgifciga'i 'i>!it- •':...^

Si^ John HiU'8 jfiradfidiiiir

lUtesian method to presemi'' >

GrMi VmrnfafYiiibBti v / & U AAnimble )rad»1»ir«ieiiUr ib.

FineiUfl|ihoii7'Ya9g«rr'^ hifi^H Genuki^l^Qil»§tbntefi«d(idUb :4b. €ej»htfbii9iiiiff{' * i /jb.

Jtilr excellent and cheapriQMi^ '^

pollitttmtfbgW<i^lfaiiirrilim#u . .

ing^!4Si^' * i. ' r-i:^-'4), Incon^ihraMe l^qvld.fo^Qhnigi' i^ ^ Colour of the Halv: 42 Mitch metlted^'O^'^iitnMrtiiiig ' '

bea9tiJMrr.X:<liouiSii<vao£> : '

Flo<#W» 'I (-' ,^- ..ni) >u-r»;-»»4b, ExcelDMir rMMf (for iihe' ' ^'Dro^jb . 't- /•>. ' .;a ,j! . '43 Another ]^«1vei(MiMiedfifo>- ' •iihe Dropsy ' ''".JJib.

Of th«€fifi« of M&ltlAdlofs iki T^ make EiderbeftT^iRJii^ i; ^ |4 An en^y tnelbod of JDv^k^i

Oultanta m Buhejiei» ^ • 'lib. Dr. Moagfaton*^! neldbntMl^^-

Stomachic Eiffiiff > <ib. Cure<otaf^iiipled<li>iH^ '^*mi €^iri4iiatiAethddof%iiliMt(ifl^ <>i

■ -I ft«*

PerflMMtat'EejiMlbrMai^

tog Linen j . l£

Portable Balb for;|»UiiCP^

8pot«r«ona.CloliMI9 , itH

id« of preparing afmnviTiflit^ . .

coveiifMPi^SrvMiiME^f^efi i

Figment hedn for (plil a«(# .

WalerColowfi M

Slewed ^jteteft J» J^t^^^

Rolla Jit

\ Dr. Aadisrsott'* ii4tniMMl<

improtremeni of iS«itUif

Butter ,|b.

MethodjoT: "B^^ffiagSMti^.

ena

HI

%^o]d or 8iMrlflMi4ilMW^'^'ii!ll*d4^^

Lord iChtfi^oVliiiCttrilMii «M^ thodi id S^^ug jCurp .in PoaAa- . " i I, ,Tii..; i,. , ib. Dr. Eiileifa'|Clhenm4;«buff. \ \ ^or the Head Ache, Palajt^.. . t .Jand Drowsy DisttaiMrti i'HuAi» Speedf >rbmB4jAt/i«l9r(M4i s> ' ed Eyb' • ^ iO *, j- ->• ^ ij,i»»'>'itb. Btomac^PhDErtehfM a^C^i^ 1 18 DO of Brown Paper for Bu^ (ib. tiquid(f«^DaMnrili|^fipofti»^/ • 6rahie;:Pitci|^}ttr.«il%0tt.: . £Jloth w .. , ;, ,.„ ^

fl^o tat^itfwtiilidt ii|p0jk0HhHli . ^ WooUeh^LdR^iMi<mdi£iai ib.

{nk Stan9iii^B.')0iSt^J«fiiB[ar^

hoginijrtFiiadtqpift h-yun r v> -19 B«cl MixtumfiifDi^vitttit&m;:

Coteur te.MiilK>gao|E.£iiifr(!'. . t

nittiro:'' \^r. nn Airi\K -iK-ii/Sb. Mr. Jkrn«k-i]?ati*it^MH)Mtf vd

4f preserving Eggs m >.«' ; jfi>. Chiniei tjiiddeiliio^aifrwiwgj-v : : f

Clo«»^ toi^jclvHis4liiMiii;!M .;..

Waterproof i.bv/o'i .LiO>»

Beautifiil n^]9>dttua[^mdu ;^

i}oldea£»lUw.JI^^ ^i-fji^.^BO CurionaJMiiciiQf iknodJIic i^.Y

GoUbaiidgiker'JFish i... ib. IS^up of Red Cabbage, t*!);!

iprofiueaii^EiiMQiy ^.''vt: .-..tSUI iBoluai^tfib^Qthdifib'tetnrfim r-

.hnd Contractions of .nihiri

•i\'riiV»'» . {»r

M

i»

m AchM« BMvm

Pill for

Tooth Tea for the Gkrat InfkUible Powder for Short* .

nenofBiwUb ExceUent Wash for Namhed

or l^mbling Hands • Mustard Whej for a Paisy

and Nervous Disorders Ingenious French Liquid fiw

making Bulbous Root^

flower beautifully in Ihe

Winter Season Art of fixtracting the fiMsi

Carmine Powder from

Clippiaga of Seaiiet Oblh Substitute for Yerdigris in

eoducinff a fine Black y4 wi&OHi iajuTji to

Cloth Artificial Mask Wonderfuly huteasy andt^

fectual method of render*

ing all sorts of JPaper Fire*..

proof Bellamy's Patent methods of

making Leather of' all

Sorts Waterproof Genuine Aetseipt lor mating • the Ihvaluable«Cordial Li*

quor dalled Tespetroy re^

commended 1^ the king of

Frances Pbjskians Incomparable method ;si^

-Salting Meat, as adopted-

by ^iMe :£mpreB». of>

Russia ElectoiirflbetheEheamatisoa Art of midci^ the best Black •'Ink Powder

GenuilMfi Syrup for Coughs, < ^'•Spitting of Bbod, &c./ Yast jidVantages of Bating ' %istead 1^ Boiling ;Beet^

Root Remedy for Wmd inte Yenfi: Best method of making Sage

Cheese ^ Syrup of Ginger

Pkge

22 ib.

ib.

ib.

ib^

24

ib.

ib.

25

ib.

26

ib.

87 ib.

ib.

ib ib.

29

ib.

80

31

'1 Phge

Woudsslhl -Power eg. lie.

Turkish Gtie, tntbdie Ait

of making it ib»

Yaluahle Secuslki piepariog

Foil for Bismonds Easymethedof l^migCo**

ton wik Madder Admirable Water f<»'Thicfe-

eniag tbO'Hairt and Id {fre»

vent its folhagioff. > Celebrated Fmieh ^.Worm

Medicine for Bhgs . t i

Use M Ihe- eeiebraledfOen

' man Tinder, and its great

Importaase - j.><i3 < To make a Powder, by wfaidb

yousaay wntatwitfevaUer • Turkish method of Filtering

V^nt Machine forJBivi^riag theiouleat'Mfiler . ii \u ..

IkHnagement of Cofibot ki Franee •• '.; ■ » -^jJp'

An InvaluablerfMiiauBe,} fon effeehddly deafftiying Bttgsf ,

Gland Ptisan, Ar/DietDrMik 4»f tHehldimnd Lomg^ityv by a celebrated Fsench Physician ••:: \f-.!« ► ..-

CuriousAtf aini^eoieimttr off keeping Apricots, Peoiiriies^ £lumd» aid. ftesh elt 4ie. Year - . «•-..;./.••*{:

GenuHieWindeolr.Shaiir t,.' .

Art of Dying dr^ ^StnMiig- Leather Gloves, to resei^^ ble Jie.MbeatitiM^ ¥«dt('

'. Tan, Limerick Dye, 4pS^.

Art ofoimtikiog ^^hiiapherisip Tapers or Matches ^f.^ i . ib.

Easy method ofinakingiPbo^f ,

S4

85

phorie Bottler ' Speci^e^itioBs of Lord WiU

liani Murray's Patent, for

exttacting Starch -bom.

Hone Chesaiits Patent Potato .Qompositieii

to be used instead of Yeael FHitansic Elastic Gum

lb.

36

lb*

IKDEl.

«1

Page

ff est India Bitten, or Aoti- BiUous Drops 37

Oxymel of Garlic for Asdi* matio coraplaints, Rhea* matism, &c ib.

Method of making Grape Wines, fully equalto Cham- paign and old Hock 38 . Art of £xtractiDg Spots ^f Grease, Tallow, Oil, &c from Taluable Books, Prints, and Papers of all sorts, without injarj to the Printing or Writing t

Blaikie's Patent Substitute for Gum, in thiekening Go- lours for Calico Prioten, &C. 40

French method of making Gariic Yinegw ib*

if'me Tarragon Vinegar ib.

Tinegar of Roses 41

ihLcdlent Blue Colour for Ceilings, &c. . ih.

Composition for cleaning Marble Hearths, Chimney Pieces, Al|d>aster, &c. ib.

Turkish Rouge; or admir- able Carmine 42

Purified Sjru|> of Molasses 43

Art of Preparing a fine Red Lake from Putch Madder ib.

Chsified Goose Grease ib.

Composition for Restoring Scorched Linen 44

Easy method to prevent B»- coa firom becoming Rusty ib.

Best Saxon Blue ib.

Wonderftd efficacy of Yeast in the cure of Putrid Dis- eases 45

Admirable Cement, or Mor- tar 47

Ancient British Liquor, call- ed Bragget 48

Wonderful effect of Potato Liquid, in cleaning Silk,

Pago Woollen, and Cotton Fur- niture or Apparel, &c. without injury to the Tex- ture or Colour 48

Method of clearing Feathers from their Animal Oil 49

Seblstian Grandi's Restora- tion or Discovery of the old Yenetiisin Art of prepar- ing Grounds for Painting <jn Pannels, Ci^per, or Canvas, &c« 50

Method of Purifying the OH for mixing up Colours 51

Preparation of White, Brown, Yellow, Red, Gray, and Blue Black Colours, which never change, and may be used either in Oil or Watw ih.

Superior Crayons of perma^ nent Colours, to be appUed either in Water or Oil ib.

Preparation of White and Co- lour^ Chalks 52

Syrup of Damask Roses tb.

Syrup of Red Roses ib.

Excellent Spruce Beer 53

Blackman's celebrated 09 Colour Cakes lor Artists ib

A curious and useful Olue 54

Norfolk Milk Punch ib.

Art of making the Curious Sympathetic ink 55

Soil Sealing Wax, for Im- pressing Seds of Mice, &c. ib.

Capital Sugar Vinegar 56

Excellent Embrocation for ^ Uie Hooping-Cough ib«

Speedy Cure for a Sprain 57

Singular and simple manner of preserving Apples from the efibcts of frost in North America ib. .

Cure for Chilblains ib.

Delicate Cream Cheese 58

^.^'

INDEX

TO

lyOMEfirriC COOKERY.

CHAPTER 1.

SOUFS and BROTHS.

Page Soup TermiceWi Do. white A-la-Reino Cressj Transparent^ Almond ' 8ante9,orGim«7 «nd Bouille > Ox Cbeek Macaroni CalTsHead Peas

White Peas Green Peas Onion. Milk

Milk, with Onions ,Rice

Rice, or Potage du Ris Scotch Barley Broth Lorraine Maigre Giblet

Hodge Podge Cow Heel

Write Gnry

. Spn"«. Hare

Partridge

Cray Fish

£el

Oyster . Motton Broth Beef Broth Beef Drink No. 26

12 13 ib. 14 ib. 15 ib l& ib. 17 ib.

19

ib,

ib

19

ib.

20:

ib.

21

ib.

ib.

22

23

ib.

ib,

24

ih

26

ib

ib.

Beef Broth to keep Veal Broth Chicken Broth Spring Broth Pkim Porridge to keep Mock Turtle Sovp P^rUblc Sau^

28 ib.

ib.

2d ib. ib.

do

CHAPTER H, Sbction i« BOILim MEAT. To dress a CbIPs Htead Grass Lamb A Ham

Do. another wsf. Ham a-ia-Braise Tongues Neat's Tongue Leg of Mutton Lamb's Head Do. another wajr ' Legof liamb A Haimch, or Neck qt To

nison Pickled Pork . Pig's Pettitoes

Section 3. BOIUNQ POULTKT. Turkejs

Chickens "^'''

Fowls . >

20] Rabbits and |:|uc^ [ . .

jb. Pigedns

ib. Geese

;27 Partridges

ib. PheiBUNuits

28> Snipes or Woodcocki

B3 ib. lb. ib. 34 ib. ib; ib. 36. ib. 36

ib.. ib. 37

89

ib. .40.^

ib*

INDEI.

Smorum9. BOIUNQ PIS&y^. Turbol ./ /

!>•» another waj ib.

Turbot en Maigre 43

Salomon ib.

Do. whole for a large eon|Naiy ib.

leOoote

.n:..

Co<P8 Head Whole Cod ^ahCod ISouoia

Dies

jMuUeta

JK&ekarel

liacfcarri a-k-Aouiyiiie

Herrings

Plounderiy-]npif%<^ef«h| and

Dabs ' Eels 8targe<lii

T«rde .

vourt Bouillon

lb. 44 45 ib. ib. 46\ ib.

4n Ik

ill.

ib.

49 ib. ib

j61

Larks Rabbits

SsCTKKf 8.

Pheasants and Partridges WoodcocIbB or 9w&^ Hares ^^

Yeni^^ :^

Skction 4. ROASTma FJSftb ijo roast Sturgeon . . ' Boasted en Grat .: )[40bsters

1^

60

ib.

62 63

64

64 ib. ib.

CHAPTER to

Sbctiom !• MOASTINQ IN QENStUL. BUTCHER^ KfeiT- '

Boef &3

iKtatton and Lamh ib.

B&unchof Mutt4>o dressed like.

Teriiioh *

A 9'ore-qttarter of I^an^b Xobgues and Udders Veil

Pork ^ .... Sac

sues or Gammon of Bacf^n

54 ib. lb. ib. 65 '66

^ . Sbctig^ Z^

noASTiNd ^mmt

Fqwls . ,fl>

C^kens . ,. .ifc^

CHAPT£Bc:iTj-

BAKfutai. BUTCHER'S ittoiir.

ftomp of Beef iirliir^Gpillii G^f'sHead

A Bulk>ck!8 or Calf "^JiMn Section 2. BAKINQ FISS. Cod's Head

Eels anci Lampreys

herrings

Turbot

Kfee, with forc«mQ«| '

Vy%ckarel . . . ,

CHAPTER Yi BROILINA Section 1^ . Beefsteaks . ;

Mvtton Steaks poric Chops

Qf Palates .u.^.

Chickens

•m

i :«

65 ib.

ee lb

67 ib. 68 ib. 69 ib. 70 ib.

^^{*itfoi»

71 72 ib.

iiniKt.

BnOlLINQFISH.

Page

resh Salmon ^ 74

Jried S^ltQoa ib,

Cod ib,

Crimped do. 75

Cod Sounds ib.

Trout ib.

Abckarel 76

a-UrHiutred'Kqtel ib.

pitch-cocked ib<

Herrings ib.

t

Sbction 1. PRIflStQ/

BUTCHER'S MJEUkT,

Venison .78

Teal Cutlets : ib.

JKeck or Loin of Lamli . 79

Sweetbreads ib.

Calf's BnitMr ' ib.

Beefsteaks 80

Ox Tongues " i ib.

Ox Feet, or Cow^Ho^ ib.

Tripe ib.

Sausa|»0i '81

Chickens ib.

Artichoke Bottoms tb.

Celerj ib.

Potatoes - 82

StOTlOK 2.

FRmmpiSB.

Turbot 82

Carp 83

Tench ib.

So^a ' 84

Snnelto iir.

E^ls ib.

LaroprQjr^ .. 85

giinets v • .-' ib,

errings . .::« Wi.

Q|rstera , « •*: il>.

crtii»TEb yn.

Section 1.

STEfFlNG. * BUTCHER'S MEAT.

Page

Fillet of Teal 86

Breast of Yeal - ib.

Knuckle of Yeal ib.

NeckofVenl 87

Calf's Head ih.

Liver • 88

RiimpofBeef ib.

Beefsteaks ib.

^ Goblets ib.

Neat's Tongue 89

To dress Ox Palates ib.

Ox Palmes forced ib.

To Marinade Ox P^t^ 90

Section 2. STEWING POULTRY.

Turkey en Pain * 90

Fowls ■ ib.

Chickens 91

Gopse Gijilets ^ ib.

Ducks ib.

with Grden Peas 92

Pigeons ib.

Pheasants ib.

Partridges 93

Cucumbers ib.

Peas and Lettuce 94

Section 3. STE^INQ FISH.

Carp md Tench 94

Barbel 95

Small Barbel ib.

Trout ib.

Pie ib.

A Fricandeau of Pike 96

Cod ib, Soles, Plaice, and Flounders ib.

Lan^reys and Eels " ib. PrawWv, Shriflkpsy and Cvay-

. Fish ■ , 97

Oysters ib.

Scolioped , 9|$ Muscles

INDEX.

CHAPTBft VIII.

- Section 1.

HASHINO AND MINCING. BUTCHER'S MEAT.

Page

Calf '8 Head 9B

Yeal Minced ^00

. Mutton Hashed ib.

Section 2«

HASHINO POVLTRT AND

GAME. Turkeys

another way Fowls Chickens

Partridges or Woodcocks Wild Ducks ; Hares Hare Jugged Venison

CHAFFER X«

Skction 1.

RAGOOS.

BUTCHER'S MEAT.

Breast of Yeal Neck of Yeal Sweetbreads Brown CalPs Feet Pig^ Feet and Eard

100 101

ib.

ib.

ib. 102

ib.

ib< 103

Page 109 110

ib. Ill

ib.

CHAPTEJl; IX.

SecTioN 1. FRICASSEEINO

BUTCHER'S MEAT, FOUL-

TRY, &p. Neat's Tongue Sweetbreads While Calf's Feet a-la-Carmagot Tripe

Chickens . .

Rabbits White Brown

lOS

ib 104

ib.

ib. 105

ib.

Section 2. . FRICASSEEING PISH, ^c. Cod Sounds 106

Soles 106

Eels ib

Flounders * ^ 107

Skate or Thornback ib.

Oysters . 108

Eggs .. ib.

Eggs with Onions and Mg«b-

rooms . : , ib.

Mushrooms - ik

Skirrits Artichoke Bottoms'

Fore-quarter ofHoude lAmU ib. Beef , 112

Mutton ib.

Section 2.

RAGOOS OF POULTRTy FE- JSETABLBisV^

113

ib. 114

ib. 115

lb.

ib. 116

ik

ib.

ib. 117 118

A Goose

Livers of Pottltiy.

Oysters

Musdl^

Mushrooms

Artichoke Bottoms -

Asparagua - : i <

Cucumbers

another^mgp Cauliflowers French Beans Endive or Sufebory / . > • Cabbage Force-Maigre Asparagus forced in Freodi

Rolls Peas Fran9oi» ' 'i

ib. ib.

CHAPTER XI.

GRAVmSiXimLISES, AND OTHER SAUCES^.

Gravies ' 119

A very rich Gravy ib.

Brown Gravy 120

Sauce Italian ib.

Piquante ib.

A Cullis for all sorts of Sagoos

..»! and rich Sauces 121

109 A Family CulUs ^ ib.

ib.|AW>»**«do. "''' ib.

aOHBXL

i Page

jiCullisforti'ish 122

Ham Sauce ib.

Essence of Ham 123

Satice for Lamb ib. Sauce tor any kind of Roast

Meat ib,

A White ^auce ib.

Sauce for most kinds of Fish 124

Nonpareil ib.

Sauce a-la-Menehou ib.

£^ Sauce ib.

Brecid Sauce ^ ib.

Aachovy Sauce 125

Shrimp Sauce . ib.

Oyster Ss^ice ib.

. To melt Butter ib.

Caper Sauce 126

Shalot Sauce ib. Lemon Sauce for boiled Fowls ib.

Gooseberry Sauce ib.

Fennel Sauce ib.

Mint Sauce ib.

A relishing Sauce ib.

To crisp Parsley ib. iSauce for Wild Ducks, Teal,

&c. 127

PontiffSauce ib.

Aspic Sauce ib.

Forcemeat Balls ib.

Lemon Pickle 128

CHAPTER Xn.

MADE DISHES.

Sbction 1.

BUTCHER'S MEAT.

Bombarded Teal : 128

. Fricandeau of Teal 129

•Teal Olives ib.

Grenadines of Teal 130

•Teal Cutlets en Papilotes ib. Porcupine ofa Breast of Teal ib. Fricandeau of Teal a-la-Bour-

geois 131

CalPs Head Surprise ib.

CalPs Pluck 132

Loin of Teal en Epigram ib.

Pillow of Teal 133 Shoulcier of Teal arht-Pied-

moQtoise ib.

Pago Sweetbreads of Teal a4a-

Dauphine 134

Sweetbreads en Gordineere * ib. Sweetbreads ft^ia-daub 135

Scotch Collopa ib.

BeefCollops 136

Beef a-la-daub ib.

BeefTremblent " 137

Beef Kidneys a-Sa-Boufgeois ib. Beef a-la-raode - ib.

Beefa-]|i.Royal 138

Beef Olives ib.

BouilleBeef ~ 139

Sirioin of Beef en Epigram ib. The inside ofa Sirioin of Beef

forced 140

A Round of Beef forced ib.

Beefsteaks rolled 141

Beef Rump en Matelotte- ib.

BeefEscarlot 142

Tongue and Udder forced ib. Tripe a-la-Eilkeniiy ib.

Harrico of Mutton ib.

Shoulder of Mutton surprised 143^ To dress Umbles of Deer ib. Mutton Eebobbed ib.

Leg of Mutton a-la4iaut Grout 144 Leg of Mutton roasted with

Oysters ib.

Shoulder of Mutton en Epigram ib Sheep's Rumps and Kidneys ib. Mutton Rumps a^a-Braise 145 Mutton Chops in Disgnbe ib. A Shoulder of Mutton called

Hen and Chickens 146

A Quarter of Lamb forced ib* Lamb's Bits ib.

Lamb a-la-Bechamel 147

Lamb Chops en Casarole ib. Barbacued Pig ib.

A Pig au Pere Doiilet 148

A Pig Matelotte t48

Sheep's Trotters en Gratten 149

Section 2. MADE DISHES OF POGL-

Turkey a-la-daub 149

in a huny « 160

moEx,

	P«gei
	IM
forced	151
awuwMded	ib.
CUckens Chitingrftte	ib.
a-1a-BraiM	162
in savoury Jell^	153
and TongUei	ib.!
PvUets a^la-Sainte Metiekout ib.j
Ducka a-la-Bmiad	154
a-la-Mode	ib.
a^Ia-Frangoise	155
A Goose a-la-Mode	ib.
marinaded	>56
Pigeons Compote	ib.
French PUptoo ofPigsoiis	157
Pigeons a- la-Braise	ib.
au Poise	a>.
Fricandeau of PigdOns	158
Pigeons a^^k^Daub	ib.
a-la-Soussel	159
in a Hole	ib.
Jugged Pigeons	ib.
Partridges a-la-Brabe	160
Pheasants a-la-Braise	ib.
Snipes or Woodcocks^ in 8ur<> |
tout	161
Snipes^ with PurshuB Leaveli ib.{
Larks a-la-Frangoisc	162
Florendine Hares	ib.
RabbiU	163
Jugged Hare	ib.
Rabbits Surprised	ib.
Rabbits en Casaerole	164
Macahvni	ib.
Amulets	fo.
ofAsparagun	165
Oyster Loaves Mushroom Loavea	ib.
ibi
E^s in Surtoitt	ib.
and Broccoli	ib.
Spinach and Eggs To tnake Ramekins	166
ib*
CHAPTER Xin.
VEd^fAJiLtS AND ROOTS.]
^toaragus 4Li>t{chokes	16T
ib.

	Page
Broccoli	167
Cauliflowers	168
Groen Peas	ib.
Windsor Beans	169
Kidney do.	ib.
Spinach	ib.
Cabbages ^	ib.
Turnips	170
Carrots	ib.
Parsnips	ik
Potatoes	&
Scolloped	471
Hops	ik
CHAPTER Itt,
Section 1.
BOILED PUDDINGS^
bread Pudding	.171
Batter do.	173
Custard do.	ib.
Quaking do.	ib.
Sago do.	174
Marrow do»	ib.
Bisouit do.	ib.
Almond do.	ib.
Tansy do.	ib.
another way	175
Herb do.	ib.
Spinach do.	ib.
Cream do.	176
Hunting do.	ib.
Steak do.	ib.
Calf's Foot do.	177
Prune do.	ib.
Plum do. X	ib.
Hafity do.	ib.
Oatmeal do.	178
Suet do.	ib.
Veal Suet do.	ib«
Cabbage do.	ib.
A Spoouful do.	179
White Puddings in Skins	ib.
Apple do.	.*».
Apple Dumplings	ib.
Suet do.	180
Raspberry da	' ^
teast do.	ib.

JNDKX.

Norfolk Pompiuig* Hard do. Potato Pudding Black do.

Page 180 181

ib.

lb.

Section 2.

iAKEa PUDDINGS. '

YermicelU Pudding 182 Sweetmeat do. ib.

Orange do. ib.

Lemon do. 18i i^mond do. -«•,-: ib.

Rice do. 184 Millet do. ib.

Oat do. ; . I - ib.

Transparent do. - . / 185 French Barley do* * ib.

Lady Sunderland's do. ib.

Citron do. 186 Che*snut cbb^ ib.

Quince do* . • ^ ^ ib.

Cowslip do. 187 Cheese-curd do. ib.

Apple do. ib.

New-Market rfo. J ib.

A Gratefiil do. 188 Carrdt do. ' ib.

Yorkshire do. ib.

CHAPTER XT,

Section 1.

. : PIES.

MEAT PIES.

Beef Steak Pie 190 Mutton do. . " , ib. A Mutton Pie a-la-P^f^ap-i},^ 191 Teal do. ^ ' * ib» AKichTealdo. ^ ^.ib. LamborTealdo. iniiigjl^li^^ ib.

Tenison Pasty 192 Olive Pie ib.

Calf's Head do. 193 Feet do. ib.

Sw^et%«%ad do. .194 Obestnire Poric do. .. ib.

X)evoa8hire Squab do ib.

Section 2.

PIES made of POULTRY *c.
A Plain Goose Pie	rage 195
Duck do.	ib.
Pigeon do.	196
Chicken do.	ib.
anotherimy	ib.
Partridge do.	. 197
Hare do. '	ib.
Rabbit do.	ib.
another way	198
Fine Patties	ib.
To make any sort of Tiobdie 199
Sectioh 3.

FRUIT PIES.

Apple Pie 199

Tart 200

Cherry Pie , ib.

Mince ]^ies/ 201 Another Miiithod of' making .

Mince Pies ib.

To make Mincemeat 202

Orange and Lemon Tarts ib.

Tart de Moi ib.

Artichoke Pie '^ 203

YermicelU do. ib.

Section 4.

. PISH PIES. '' Eel Pie Turbotdo. - Sole do. Flounder do. Carp do. Tench do. Trout do. Salmon do. Herring dow Ijobster do.

204

ib.

lb. 205

ib.

ib. 206

ib.

ib.

CHA?TEa XTI.

PAIUPJKES and FRTPmUS^

Pancakes " 200 Cream Pancakes ib»* Uice do. ' . ib.)

PiEUC-colourad Pancakes Ulary do* Plidn Fritters Apple Fritters Water Fritters Wiiite Fritters Uaaiy Fritters Fritters lUjiel Tansy Fritters Rice do. Chicken do. fiitt>oquet do* - Orange do. Sim^Sbeny do*

Do. another way Raspberry FrifCers- Currant dp« German do. Almond Fraze

CHAPTER XVIL

Almond Cheesecakes

Do. another way Lemon Ch^es^^cakes Citron Gb^aseoafees

IHDIX

Pag^f aoslFine CbeeseoriwI ib. jBnsad Cheesecakes ib. Rico Cheedecakes

ib. lb. ib.

210 ib. ib.

dii

ib.

ib.

212

. ib.

ib.

• ib.

213

»>.

Skotjon Ik* TARTS AND PUFFS.

Raspberry Tart	214
Green Almond Tart	ib.
Angelica Tarts	. 215
Rhubarb TarU	ib.
Spinach Tarte	ib.
Petit Patties	216
Orange Tarts ;	ib.
Chocolate Tarts	ib.
Skction 2. .
PUFFS, ^c.
Sugar Puffs	■". '217 •I* M

Lemon Puffs Altnond Puffs Chocolate Pufis Oiird Puflfe Wafers

ib, ib. ib.

iii8 ib.

CHAPTER XVra.

.^c^idifi. o/masAGAicBs Am cus^

TARDS. CJleesecakes 216

Common Cheesecakes 219

SO

ib. Hi. ib. 221 ib.

Skotion 2.
CUSTARDS
Pliiin Custards	221
Do. another way	8^2
Baked Custards	ib«
Rice Custards	ib«
Almond Custards	ib.
Lemon Custards	ib
Orange Custardii -	223

CHAPTER MX- *

CAKES, BISCUITS, ^t.

A Common Cake • 224

A rich Seed Cake ib.

A Pound Cake pli^ ib.

Cream Cakes ^^ . *^ Wedding or Christening \!fik'^226>

Rice Cakes \ ib.

Gingerbread Cakes ib.

Bath Cakes or Buns 226

Shrewsbo^ Cpi^fll ib.

Portugal Cakes "ib.

Saffron Cak^is ' ib.

Prussian Cakeii' *■ 227

Queen pakes • , \ ; • ib.

Almond Cakes ib*.

Little Plum Cakes ' *ffli^

Ratifia Cakea . ;' • ' ft.

Aprtcot-Oaktt* ' ib. Orange Cakes f • . ^ ^^

Lemon Cake^ ^ ' V ib.

Gutraiit'Oikito lb.

wiiigs :. aao^

Gotnmon Biscuits ib.

Spohge Biscuits ' ib.

Spanish Biscuits ' *^' ib»^

Drop Biscuits * '?Hft|

Letnon Biscuits ' Itu

Macarooai ' Ibu'

iKmau

tireen Caps filack Gap>i SaoW Balls

Page

231

232

ib.

, CHAPTER XX* Ssvvtoff li

THE ART OP CONFJBC- TlONAiif.

Th6 Meiliod^f iMmpMng Sum

gars and Colours Smboth or Candy Sugat Bioom Sugar Feathered do. Crackled do.

Carmel do. • '

Bisd Colour do. BlUBdo. Yellow do. Gteen do <

Bstices in Sugar Si^ar of Roses in ymom^ gures -

\. Sectiou^Ht ;

CREAMS AND JAMS.

Orange Crwm, , > .^ IjesBon do. I^rtshorn do. BiUfnt do.

another waj . !Blanched do. Cream a-la-Frasehipane Whipt Cream . ,, . . Spanish^.- • '' ■" Steeple dox

Barlej do. . » . ,

Pistachio do. Twdo. .,..,

Cofiee do. ..

etiolate do.

another ^%y T^ompftdour do. BJRitii^a do.

Raspberry do. ;

Icedo. JWo. 25.

2«l

tb. iH. ib. ib. ib.

ik

ib. iib^

d96

ib.

93,1

{*>

ib. 238

ib.

ib.

ib. 239

ib.

..ib.

ib, .Ml

•J Page

Tarious Fruily CMlMl taNS * &c. 841

Raspbecry Jfttti S42

Stfkwberry do. ' iW

Apricot do. ib.

Gooseberry do. ibi

Black Currant do. 243

Iceings for-^ak^ or Tarious

Articles.in Coafectiooai7 ■ &• Do. anolhi^ Way io.

Segtiom 8^ JELLIES md StLLAptjSS.]

Cl&lf 's Feet Jelly 124^

Bbtftshorndo. 244

Oiange do. . . 849

Blanc ittali^a .. ib^

Jdunmange . : 246

Black Currant JeUf . ib.*

Bai&nddo. . 247

Savoury >dov . > ^ • ib.

"ib. Cbmmon SyUaAubi 24S

Whipt do. . ib.

fiig^SKiUddQ^ , ib.'

X44imon do. L

Everlasting do. 249

A Hedgehog - > . . ib.

t'Jvmniery 250

l?r»Kich do. . . ib. Grpen Melon in FlumiOMy • 251 . Sobmod's Temple in do*. • ib* -

Section, fl»

tJ^ESERVlNG^WlAftT^ 4*i

Lgficots

eaches Quinces Barberries Pifi03/^|l|rt»«^

ih. ;(brrapes

MoreUaChej^riep.

24alOreen^Mffij%

€l0^en Pippins Oreep-Gage Plums

Oraijges RA^erries

4b*tofmwberries

•it 'tf-

252 f ib.

253 ib.

ib. 256 ^> . ;^.'

ilk.

Mi

•	Page	CHAPTER XXI
Cumntsii^Bwolicii	aw
Gooseberries	259	PICKLING.
Do, in imiUtioa of Hops	ib.		ft«»
Pftmsons	2W	Mangoes	274
HITaloats	261	Girkins	276
i Oucuiiiben	262	Cucumbwrv	27«
f 4		in Slices	ib.
^mqTiQH 5.		To keep Cucumbers	277
DRTtNO AND CANDYING.	Walnuts Red Cabbage	iU 286
Dried Apricots	263	Onions	ib.
1 Peaches	ib.	Kidney; or Fteadi Bmtm .	2SX
Candied Ajagelica	264	Baiberries	ib.
Green- Gage Plums dried	tb.	Beet Roots	2^
Drifed Cherries	ib.	Radish Pods	ib.
. . Damsons '	205	Cauliflowers	ib.
Candied Cassia	ib.	Artichokes	283
Lemon and Orange Sods		Nasturtiums	ib.
Candied	ib.	Mushrooms	ib.
[ Candied Ginger •	ib.	Mushroom Catsup	•284
Horehound	266	Powder	ib.
Almond Cake, or		Walnut Catsup	ft.
Gateao Noga	ib.	Indian Pickle	265
Candied Rhubarb Cake».	ib.	Aspavagv^ . >/ ;	ft.
1 Compote of Crude Orange	267	Paxsley PicUed Green -	286
of Apples	ib.	Peaches	ib.
of Pears	ib.	Golden Pippktf' ^	287
of Quinces	ib.	Grapes, » . . .	ib.
Orange Chips	Ib.		288
Marmalade	268	CaveachorPicUed«Kckai«I ib.
Apricot deu	ib.	Smelts	289
Quince do. . »	ib.	Oysters *	ib.
Transparent do.	269	Anchovies	290
Burnt Almonds •	ib.	OxPiilates "^ • •	ft..
KaspbetTf ^asto. • • i	ib.
Currant do^ '	270	' Z'^'Mi'"' '
Gooseberry do.	; ib.	CHAPTER tin.
Section 6.		COLLARING.
Qta^AMENTS IN GONfEC^	TENISON.
TIONJRY.	1	Breast of Veal	292'
ARTIFICUt FKUIT.	Breast of Mutton Beef	ib. 293 294
A Dish of Snow	271	Calf's Head • -
M<M»n8hine '' '	ib.	Pig - -' *	ib.
Floating Island Desert Island '	272	Eete	295:
J78 Mackarel	ib.'
Chinese Temple	ib.	Salmon	ft

CHAtlfiR JCXIII.

mtim.

It

Otmnge PossM ^TTING MEAinnH PMlJS!^::,^^

ib.

Venison Hares • Marble Yefd

tongues . ,»,. Geese and lP\)wU

Pigeons l^odcoclM

Skction 2.

FISH. Salmon - Loibster

^^If j Wiite Wine Wh^y 2^6 'water Gruel

297 ibw ib.

298

299 ib

Barlej Gr«e) Orgeat Paste

806i

Ml

CHAPTER XXIV

CURING of varioug Kindt of

MEATS, Sfc.

Hams 302

Do. various 303

Bacon ib.

Mutton Hams 304

Beef do. ib.

Neat's Tongue 305

Hung Beef ib.

Hunting do. 306

Pickled Pork ib.

Mock Brawn 307

Turkey Soused ib

To make fine Sausages 308

Oxford Sausages ib

CHAPTER XXV.

To keep Green Peas till

Christmas 309

To keep Gooseberries ib.

To keep Mushrooms * 310

To bottle Damsons ib.

Chapter xxvi.

POSSETS and GRUELS.

Sack Possets 311

Wine Posset 812 Ale Posset ^

CHAPTER XXVI?.

MADE WINES, ^c. Raisi^ Wine . An ejftf^ii^nt Wtife Curt-ant Wine ,, Gooseberry Wine Mrtberry White ' Raspberry Wium Damspn^ine Orange Wine Lemon,Wine Grape Wine Cherry Wine Elder Wine Apricot Wine Quince Wine Blackberry Wine Turnip Wine Birch Wine Rose Wine Ginger Wine Balm Wine Mead Wine Raspberry Brandy Orange Brandy Lemon Brandy Black Cherry Brandy

CHAPTER XXVm.

CORDIAL WATERS. Rose Water Lavender Water Peppermint Water Surfeit Water

ib.

»« 4b.

315

ib.

3l6

ib.

ib. 817

ib. 818

ib. 819

ib.

i't>. ^20

ib. 821

lb. 822

ib.

ib. 823

ib. 824

ib.

884

826 ib. ib.

CHAPTER XXII.

Section 1. THE ART OF BREWING.

826

ib.^ On the Copper, &c.

INDBX.

Smctiom 2. Page

I for Brewing 827

Section 3. Tbe Ma8h-tttb» Feiuitafl; &c. 329

Section 4. Of the proper time of Brew- ing 331

Section 5. ff ater f roper for Brewing 332

Section 6. Tbe Quality of the Malt and Hops ' 334

Section 7. . The proceaa of Brewing 336

Sbction 8. The proper Management of HaltLio'*--*^ 341

SkoarioNf,

Of Bottling Ma.t Liqaon To Preserve Teact

343 345

CHAPTER XXX, DIRECTldNS for TRUSSING

POULTRY, Jtc.

Turkejs 346

Fowls 348

Chickens ib.

Geese 349

Pigeons ib.

Wild Fowl 360

Pheasants and Partridges ib.

Woodcocks and Snipes 851

Larks ' ib.

Hares ib.

Rabbits 852

e.

e

1%